Name: Halloween Stew with Pork and Butternut Squash
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Olive oil, divided - ¼ cup; Pork loin, cut into 1-inch cubes - 2 pounds; Flour - ½ cup; Onions, cut into wedges - 3 large; Chicken stock - 4 (14.5 ounce) cans; Butternut squash, peeled and cut into 1-inch cubes - 1; Garlic, peeled - 10 cloves; Minced garlic - 2 tablespoons; Baby carrots - 1 (8 ounce) package; Celery, chopped - 4 stalks; Whole pitted black olives, drained - 2 (15 ounce) cans; Crimini mushrooms, sliced - 1 (8 ounce) package; Cabernet Sauvignon wine - ⅓ cup; Fresh sage leaves, chopped - 4; Fresh oregano, chopped - 4 sprigs; Fresh thyme, chopped - 4 sprigs; Fresh rosemary, chopped - 4 sprigs; Fresh basil leaves, chopped - ¼ cup

Halloween Stew with Pork and Butternut Squash

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Halloween Stew with Pork and Butternut Squash

1. Olive oil, divided - ¼ cup

2. Pork loin, cut into 1-inch cubes - 2 pounds

3. Flour - ½ cup

4. Onions, cut into wedges - 3 large

5. Chicken stock - 4 (14.5 ounce) cans

6. Butternut squash, peeled and cut into 1-inch cubes - 1

7. Garlic, peeled - 10 cloves

8. Minced garlic - 2 tablespoons

9. Baby carrots - 1 (8 ounce) package

10. Celery, chopped - 4 stalks

11. Whole pitted black olives, drained - 2 (15 ounce) cans

12. Crimini mushrooms, sliced - 1 (8 ounce) package

13. Cabernet Sauvignon wine - ⅓ cup

14. Fresh sage leaves, chopped - 4

15. Fresh oregano, chopped - 4 sprigs

16. Fresh thyme, chopped - 4 sprigs

17. Fresh rosemary, chopped - 4 sprigs

18. Fresh basil leaves, chopped - ¼ cup

How to cook deliciously - Halloween Stew with Pork and Butternut Squash

1. Stage

Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.

2. Stage

Toss the pork loin with the flour in a bowl to coat the pork evenly.

3. Stage

Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.

4. Stage

Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.