Hi. It’s been a while, I know. Don’t be mad at me, please? I have a really good excuse. Are you ready? I lost my lap top charger. Ok, you’re right. That’s actually a really pathetic excuse. And it’s only partially true. The real reason I haven’t blogged in what seems like 9,587, 832 years is because I got caught up dealing with life.
Since we last spoke I’ve:
- Survived an ice storm
- Met the Pioneer Woman
- Celebrated Thanksgiving
- Watched a lot of Dallas Cowboy football
- Started house hunting
- Celebrated Christmas
- Bought a new car
- Taught my dog how to “shake”
- Mastered several recipes
So, that’s great new for you guys! I’ve got some really spectacular dishes coming your way.
Now, let’s talk about this stew. It’s the epitome of cold weather food. Oh my gosh, it’s good. On a cold, lazy, gloomy day it’s absolute perfection. My stew turned out rather thick, so I served it over egg noodles and was very pleased. You could serve with crusty bread as well.
How do you feel about recipes with a lengthy ingredient list? Keep an open mind when you take a glance at this ingredient list. Every single ingredient is important, especially the spices. The spices are what make this stew perfection.
- 2 lbs boneless pork shoulder, cut in to 1" chunks
- 3 tbs olive oil
- ½ yellow onion
- 2 tsp minced fresh ginger
- 2 garlic cloves
- 2 tbs tomato paste
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ¼ tsp ground nutmeg
- ¼ tsp red pepper flakes
- 1½ tbs apple cider vinegar
- 3 tbs applesauce (optional, if you don't have it, don't worry about it)
- 9 oz canned diced tomatoes
- 1 medium butternut squash, peeled and diced in to 1" cubes
- 2 c chicken stock
- ½ c water
- Egg noodles or crusty bread for serving
- Preheat oven to 325 degrees
- Heat a large dutch oven on medium high heat with 1 tbs olive oil. Brown ½ of the pork. Once brown, remove and heat 2nd tbs of olive oil and repeat. Set pork aside.
- Reduce heat to medium and add 3rd tbs of olive oil. Sautee onions, 3-4 minutes. Add ginger, garlic, tomato paste and spices (through red pepper flakes.) Cook for about a minute, then add vinegar, applesauce, tomatoes (with juice), butternut squash cubes, chicken broth, water and pork and bring to a boil.
- Place lid on dutch oven and transfer to oven. Cook 2 hours, or until pork is tender. Serve with egg noodles and bask in its glory. Yum!