Flavorful Pork Stew with Butternut Squash

Here’s my favorite pork stew recipe, with tender chunks of meat, sweet butternut squash, and a rich broth filled with herbs and vegetables that come together perfectly on chilly days.

This hearty stew has become my go-to dinner during the fall months. I often make a big batch on Sundays so we can enjoy the leftovers throughout the week. Nothing better than a warm bowl of stew after a long day, right?

Which Kind of Pork Should I Use?

For a hearty stew like this, pork shoulder (also called Boston butt) is your best bet. While you might be tempted to use leaner cuts like pork loin, the higher fat content and marbling in shoulder meat actually works in your favor here. When cooked low and slow, pork shoulder becomes tender and juicy, practically melting in your mouth. If you can’t find pork shoulder, pork butt is a great alternative since it’s actually the same cut (despite the name!). Just make sure to trim any excess fat caps but leave some fat for flavor – and don’t worry if your meat seems a bit tough at first, as it will become perfectly tender during the cooking process.

Options for Substitutions

This cozy stew recipe is pretty flexible and allows for several ingredient swaps:

• Pork shoulder: You can swap pork shoulder with pork butt or even beef chuck if you prefer. If using chicken thighs, reduce the cooking time by about 30 minutes to avoid overcooking.
• Butternut squash: Other winter squashes work great here – try acorn squash, kabocha, or even sweet potatoes. Just keep the chunks similar in size to ensure even cooking.
• Broths: You can use all chicken broth or all beef broth instead of the mix. Vegetable broth works too, though you might want to add a splash of soy sauce for extra depth.
• Dried herbs: Fresh herbs can replace dried ones – just triple the amount. If you’re missing one herb, you can increase the others slightly or use an Italian seasoning blend.
• Green apples: Any firm cooking apple works well – try Honeycrisp or Braeburn. If you don’t have apples, add a parsnip or two for that hint of sweetness.
• Vegetable oil: Feel free to use any neutral cooking oil like canola or grapeseed. Olive oil works too, though it might add a slight Mediterranean flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork stew is rushing the browning process – crowding too much meat in the pot at once will steam rather than sear the pork, so work in small batches and give each piece enough space to develop a golden crust. Another common error is adding all vegetables at the same time, which can lead to mushy butternut squash and potatoes – instead, add the harder vegetables (carrots and celery) first, then introduce the squash and potatoes in the last 30-45 minutes of cooking. To prevent your pork from becoming tough, make sure to choose a well-marbled pork shoulder and cook it low and slow until it’s fork-tender, which typically takes about 2-2.5 hours. For extra depth of flavor, don’t skip deglazing the pot with a splash of broth after browning the meat – this step helps incorporate all those flavorful browned bits stuck to the bottom of the pot into your stew.

What to Serve With Pork and Butternut Squash Stew?

Since this hearty stew already includes lots of vegetables and protein, you’ll want to keep the sides simple and complementary. A warm, crusty loaf of rustic bread or some fresh cornbread makes the perfect companion – ideal for soaking up all that tasty broth! If you’re looking to add some fresh elements to the meal, try a simple green salad with a light vinaigrette dressing, or some quick-pickled red cabbage for a nice tangy contrast. For extra comfort on cold days, serve the stew over a scoop of buttered egg noodles or fluffy white rice to make the meal even more filling.

Storage Instructions

Keep Fresh: This hearty pork stew will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just make sure to let it cool completely before putting it in the fridge.

Freeze: This stew is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. Pro tip: freeze in individual portions for easy weeknight dinners.

Reheat: When you’re ready to enjoy your stew again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick, add a splash of broth to thin it out. You can also microwave individual portions, stirring halfway through to ensure even heating.

Preparation Time	15-20 minutes
Cooking Time	45-60 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 170-190 g

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds pork shoulder, cubed into 1-inch pieces
• 1 large onion, chopped
• 3 garlic cloves, sliced
• 2 cups chicken broth
• 2 cups beef broth
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1 large butternut squash, peeled and cubed
• 3 large potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 2 green apples, peeled, cored, and diced
• Salt and black pepper to taste

Step 1: Sear the Pork and Sauté Aromatics

Begin by heating vegetable oil in a large stock pot over medium heat.

Once the oil is hot, add pork cubes and cook until they are nicely browned, about 10 minutes.

Add chopped onion and minced garlic to the pot and cook with the pork until the onion is translucent and the pork is no longer pink in the middle, around 5 more minutes.

Step 2: Prepare and Reduce the Broth

In a separate saucepan, bring 2 cups of chicken broth and 2 cups of beef broth to a boil.

Add rosemary, sage, bay leaves, and thyme to the broth mixture.

Allow the broth to boil until it is reduced by half, approximately 10 minutes.

Once reduced, pour this flavorful mixture back into the pot with the pork.

Add the remaining 2 cups of chicken and beef broth to the pot as well, and bring the contents to a boil.

Step 3: Add Vegetables and Simmer

Stir in the butternut squash, potatoes, carrots, and celery.

Reduce the heat to low and let the soup simmer until the squash is tender, about 10 to 15 minutes.

The low heat will allow the flavors to meld together while the vegetables soften.

Step 4: Finish with Apples and Seasoning

Add diced apples to the soup and continue to simmer until they are tender, about another 10 minutes.

Season the soup with salt and black pepper to taste.

Stir gently to ensure even seasoning throughout the dish.

Step 5: Cool and Serve

Remove the pot from the heat and let the soup cool for about 10 minutes before serving.

This not only makes it safer to eat but also gives the flavors a final chance to settle and enhance.

Serve warm and enjoy your hearty, aromatic soup.