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Halloween Stew with Pork and Butternut Squash
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Tender pork loin and butternut squash cooked in a flavorful broth with red wine, olives, mushrooms, carrots, and aromatic herbs.
Ingredients:
  • 0.25 cup olive oil, divided
  • 2 pounds pork loin, cut into 1-inch cubes
  • 0.5 cup flour
  • 3 large onions, cut into wedges
  • 4 (14.5 ounce) cans chicken stock
  • 1 butternut squash, peeled and cut into 1-inch cubes
  • 10 cloves garlic, peeled
  • 2 tablespoons minced garlic
  • 1 (8 ounce) package baby carrots
  • 4 stalks celery, chopped
  • 2 (15 ounce) cans whole pitted black olives, drained
  • 1 (8 ounce) package crimini mushrooms, sliced
  • 0.33333334326744 cup Cabernet Sauvignon wine
  • 4 fresh sage leaves, chopped
  • 4 sprigs fresh oregano, chopped
  • 4 sprigs fresh thyme, chopped
  • 4 sprigs fresh rosemary, chopped
  • 0.25 cup fresh basil leaves, chopped
Instructions:
  • In a large pot, warm 2 tablespoons of olive oil over medium heat. In a separate skillet, heat another 2 tablespoons of oil over medium heat.
  • Coat the pork loin evenly by tossing with flour in a bowl.
  • Brown the pork in hot oil until all sides are caramelized, which should take 5 to 7 minutes. In a separate skillet, cook onions in the same hot oil until they are soft and golden, approximately 10 minutes.
  • Combine chicken stock with pork loin in a large pot. Add browned onions, butternut squash, garlic, baby carrots, celery, olives, and mushrooms. Bring to a boil, then reduce heat. Stir in Cabernet Sauvignon, sage, oregano, thyme, rosemary, and basil. Cover and simmer for 2 to 3 hours until fragrant and pork is tender.

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