Butternut Stew with Pork and Spinach
Author: Diana Rodgers
Recipe type: Main
Serves: 5
- 1lb ground pork
- 1 onion, diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp cinnamon
- 1 tsp fresh ginger
- ½ tsp white pepper
- ¼ tsp sea salt
- 1 tsp ground fennel seeds
- 2 ground cloves (about ⅛ tsp)
- ½ butternut squash, cut into 1 ½ inch cubes
- 1 14.5 oz can diced tomatoes
- 1 QT homemade chicken stock
- ½ of a 6oz can of tomato paste (about 2 heaping TBS)
- 2 QTS loosely packed spinach (about 6oz), diced
- 3 TBS each minced fresh mint, cilantro and basil
- In a large soup pot, sauté the pork, onion, garlic and spices.
- Cook for about 10 minutes or until the onion is soft.
- Add the squash, tomatoes, chicken stock and tomato paste and simmer for about one hour on low heat.
- Remove from heat and stir in the spinach. After the spinach is just wilted, serve and garnish with the fresh herbs.
Recipe by Sustainable Dish at https://sustainabledish.com/butternut-stew-with-pork-and-spinach/
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