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Braised Pork And White Bean Stew With Butternut Squash
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Rating : 0
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Brief Description
"This is a wonderful Fall stew. It’s hardy, healthy and super easy to make." Winter seasonal dish Submitted by: Chef Mike
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Main Ingredient
2lbs. Pork Shoulder (small cubes) 6 oz. Spanish Chorizo (sliced) 1 cup Dry White Northern Beans (Small White Beans) 1 White Onion (diced) 1 ½ Cup Carrots (diced) 2 Cups Butternut Squash (cubed) 2 Cups Diced Tomato 1 each Jalapeno Pepper (fine chopped) 5 cloves Whole Garlic (fine chopped) 5 Cups (or so) Chicken Stock (homemade or store-bought broth) 2T. Smoked Paprika 2 bunch Cilantro (chopped)
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Kleewang
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Posted On: Jun 29, 2021
Number of Servings:
Directions:
In a bowl, toss the pork with the smoked paprika and let sit for a few minutes.
Using a heavy bottom pot or Dutch-oven, heat and sear the pork until slightly colored. Remove from the pot and sit aside.
Add the onions, pepper and chorizo. Sauté for a few minutes to brown.
Add the pork back to the pot and the dried beans. Cover with broth and bring to a boil.
Add Squash and Carrots. Reduce and cover.
Simmer until meat is tender and beans are cooked through.
Add the cilantro before serving. Season with salt and pepper to taste.
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