Wednesday, November 16, 2011

Pork and squash stew


A rustic pork and butternut squash stew on a chilly evening never fails to comfort and warm the bones. The recipe I use to make it—originally from Cooking Light magazine and since altered a bit—is nearly 20-years old, and it's fun in that includes a bottle of beer, which adds body and a yeasty flavor. The gorgeous golden colors of squash and carrots are a feast for the eyes, and since it's seasoned with rosemary, it pairs perfectly with a crusty piece of rosemary bread.

Pork & Squash Stew
3 pork chops, medium to thick
3 tbsp flour
1/2 tsp salt
2 tsp vegetable oil
1 large onion, coarsely chopped
4 big carrots, sliced or chopped
2 tsp dried rosemary
1 12-oz. bottle of beer
4 cups diced squash (butternut or winter squash)
4-5 cups chicken stock

    Trim any excess fat from the chops, then cut into 3/4-inch cubes. Combine flour, salt and pepper in a bag, then add pork and shake to coat.

    Heat the vegetable oil in a large nonstick skillet over medium-high heat and then sauté onions for a few minutes. Remove onions, then add the floured pork and brown each side.

    Add onions back in the pot, along with the carrots, rosemary, beer, half of the squash, and chicken stock. Bring to a boil, reduce heat, then cover and simmer for 45 minutes.

    Squish some of the squash with the back of a fork to make the stew more orange and add texture, then add the rest of the squash and simmer for 10 to 15 minutes more.

    The original recipe calls for the addition of a diced potato.
    Sprinkle servings with parsley if desired, or fresh rosemary.
    Shaw's Markets sells rosemary bread.
    You could omit the beer, but why would you?

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