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Halloween Stew with Pork and Butternut Squash

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Halloween Stew with Pork and Butternut Squash

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    Cuisine:

    Directions

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    Ingredients :

  • ¼ cup olive oil
  • divided
  • 2 pounds pork loin
  • cut into 1-inch cubes
  • ½ 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
  • ? cup Cabernet Sauvignon wine
  • 4 fresh sage leaves
  • chopped
  • 4 sprigs fresh oregano
  • chopped
  • 4 sprigs fresh thyme
  • chopped
  • 4 sprigs fresh rosemary
  • chopped
  • ¼ cup fresh basil leaves
  • chopped
  • Methods :

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
  • Toss the pork loin with the flour in a bowl to coat the pork evenly.
  • Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
  • Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.
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