Try this Pork and Squash Stew with Chilies recipe, or contribute your own.
Suggest a better descriptionCombine pork, coriander, half of garlic, and 1 Tablespoon salt in a large bowl; season with pepper and toss. Cover, chill at least 4 hours.
Preheat oven to 350 degrees. Toast pumpkin seeds until golden on a cookie sheet, about 5 minutes. Set aside. Toast chilies on cookie sheet until slightly darkened, about 5 minutes. Let cool, then remove stems and seeds. Place chilies, half of yellow onion, remaining garlic, and 1 cup hot water in a blender. Let sit 10 minutes to soften chilies. Blend until smooth. Set chile purée aside.
Brown pork in Dutch oven, about 8-10 minutes; transfer to a plate. Drain fat from pot. Cook chile pure in pot on medium heat until reduced by half, 8-10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer partially covered, skimming occassionally 3 to 3-1/2 hours.
Add squash to stew and cook uncovered until pork is falling apart and squash is soft, 30-35 minutes. Season with salt & pepper.
Toss red onion and lime juice in a small bowl, let sit tossing occassionally, 30 minutes.
Serve stew with red onion, cilantro, and reserved pumpkin seeds.
From: "Bon Appetit", feb., 2014
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 55 | ||
Calories from Fat: 12 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.5mg | 0 % | |
Potassium 166.9mg | 4 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8.9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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