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Soups -
Pork and Winter Squash Stew
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| INGREDIENTS |
- 2 pounds lean, boneless pork, cut into 1-inch cubes
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2 tablespoons cooking oil, divided
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2 cups chopped onion
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2 garlic cloves, minced
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3 cups fresh mushrooms
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2 1/2 cups diagonally sliced carrots
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2 (14.5-ounce) cans Italian stewed tomatoes
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2 teaspoons dried thyme
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1/2 teaspoon pepper
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1 1/2 teaspoons salt
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4 cups peeled and cubed butternut squash
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Hot cooked noodles
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| INSTRUCTIONS |
In a four-quart Dutch oven, brown pork in 1 tablespoon oil; remove from pan, drain, and set aside. Heat remaining oil in same pan over medium heat; sauté onion and garlic for three minutes.
Return pork to pan and add mushrooms, carrots, tomatoes, and seasoning; bring to a boil. Reduce heat, cover, and simmer one hour. Add squash and simmer, uncovered, for 30 minutes or until meat and vegetables are done.
Serve over noodles if desired. |
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