Is there anything more comforting than coming home after a long day of work to a pot of soup on the stove? Actually, I wouldn’t know since I’m usually the one making the soup, but it sure is nice to breath in as you unwind.
I think the process of making soup is comforting anyway because its pretty much impossible to mess up, and it just feels good to use all of those random ingredients sitting around without having to make an extra trip back to the grocery store.
We’d gotten a hefty buttercup winter squash (one of those weird looking disc-like green ones) in our CSA a few weeks ago, and I’ve been using it for fall kitchen decoration ever since. But I decided to was time to actually use the squash, especially since I’d never tried this variety before, and man am I glad I did. It tasted a bit like butternut squash, but with a richer, sweeter flavor. Who knew such amazing flavor would come out of such a strange looking vegetable!
Jeff had also made sausage this past weekend out of some pork shoulder, so I went against my usual no pork diet and added the leftovers to the stew. I figured once we’d purchased the thing, I’d rather use it all at that point than let it go to waste. And I must admit, I loved the flavor it added!
Squash, Potato, & Pork Stew
1 white onion, chopped
3 carrots, sliced
4 cloves garlic, chopped
2 cups pork shoulder, chopped
1/4 cup flour
32 ounces low sodium chicken broth
2 cups water
5 red potatoes, diced
1 small buttercup winter squash, diced
3 anaheim peppers
1 poblano pepper
salt, to taste
pepper, to taste
red pepper flakes, to taste
italian seasoning, to taste
Place peppers in the broiler and broil until black and blistered, turning at least once. Remove and let sweat in a paper bag for 10 minutes before carefully removing the skin and seeds and chopping. Set aside.
Meanwhile, heat olive oil in a large cast iron pot. Add onions and carrots and cook until aromatic, stirring often, about 5 minutes.
Coat pork with flour and place in pot with onions and carrots. Brown all sides, about 5 minutes.
Stir in the garlic and continue to cook for another 2-3 minutes.
Pour in chicken broth and water. Bring to a boil and then add potatoes and squash. Reduce to a simmer and cook until soft, about 30 minutes.
Stir in peppers, salt, pepper, red pepper flakes, and italian seasoning, adjusting to personal taste.
Continue to simmer until ready to serve.
Time: 1 hour