Recipe by Jeff
"Hearty, savory winter stew."
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pork shoulder, cut into 1-inch cubes
chicken broth, divided
beef broth, divided
butternut squash, peeled and cubed
potatoes, peeled and cubed
carrots, peeled and sliced
green apples - peeled, cored, and diced
salt and ground black pepper to taste
Delicious! I halved the recipe and it still made a full stock pot of soup! I didn't half the broth though. Also, I didn't reduce the broth because if I had, there would be no broth. (In fact, I had to add more). Tastes great though! I just used leftover pork roast and shredded it. Yummy!
OK, so I added green pepper and fresh mushrooms, but this is a great recipe any way you do it. Without flour added it's a soup (as stated in the body of the recipe) but add flour to thicken and it's a stew. Next time I'll probably coat the pork with flour before browning.
Excellent! Followed recipe exactly and it came out perfect. I did thicken it with a little flour just before serving. Made it a little creamier. Thanks for submitting.
This was a wonderful way to use the butternut squash I had forgotten I had purchased a few weeks ago! I didn't have any celery, so I added some chopped kale, which made a very colorful and attractive soup. I used a little extra broth, and I did thicken it with a little flour at the end. Otherwise, I made it according to the recipe, and it was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Squash Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 79
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