Hearty Pork and Squash Stew

This pork and squash stew is a flavorful and filling dish that brings together tender pieces of pork, wholesome vegetables, and aromatic herbs. The chunks of pork become incredibly tender as they simmer in a rich tomato-based broth with the sweet and earthy flavors of butternut squash. This one-pot meal is perfect for chilly nights when you need something warm and comforting to satisfy your hunger. Serve it with crusty bread or over a bed of rice for a satisfying and nourishing dinner.

Ingredients

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the pork cubes to the pot and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is softened and translucent.
4. Add the carrots, celery, and butternut squash to the pot. Cook for 5 minutes, stirring occasionally.
5. Return the browned pork to the pot. Stir in the diced tomatoes, chicken broth, dried thyme, dried rosemary, and paprika.
6. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
7. Cover the pot and simmer for 45 minutes to 1 hour, or until the pork is tender and the vegetables are cooked through.
8. Taste and adjust the seasonings if needed. Serve the stew hot, garnished with chopped fresh parsley.

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