Pork + Pumpkin Stew

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Pork + Pumpkin Stew

Yield 6

Author Marma Health

Ingredients

• 2 lbs Boneless pork shoulder, cut into 1-inch cubes ()
• 3 tbsp Olive oil
• 1 Onion, diced
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 tsp Tomato paste
• 1 tsp Cinnamon, ground
• 1 tsp Coriander, ground
• 1/4 tsp Nutmeg, ground
• 1 tsp Apple cider vinegar
• 3 tbsp Applesauce
• 1 can Crushed tomatoes
• 1 lb Winter Squash, peeled and diced 3/4 inch
• 3 cups Bone broth

Instructions

1. In a large bowl season diced pork with salt and pepper.
2. Heat the dutch oven on the stove to medium-high heat and add 2 tbsp oil.
3. Working in batches sear pork until browned on all sides. 5-10 minutes. Remove pork from pan.
4. Reduce heat to medium and add olive oil.
5. Add onion and cook until softened.
6. Add garlic, ginger, tomato paste, and spices and cook for 1 minute until fragrant.
7. Add vinegar, applesauce, crushed tomatoes, winter squash, bone broth, and pork. Stir to combine.
8. Bring the pot to a simmer.
9. Cover and cook for 2 - 2.5 hours until pork is fork tender.
10. Skim excess fat off the top of the sauce.