Pork Stew with Fennel and Butternut Squash

Pork Stew with Fennel and Butternut Squash
Photo by Mark Thomas

Ingredients

  • 2 large fresh fennel bulbs
  • 3 garlic cloves
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried rubbed sage
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground black pepper
  • + 9 more ingredients
    • 2 teaspoons salt
    • 2 cups onions
    • 20 1 1/2-inch cubes butternut squash (part of 3-pound squash)
    • 1 28-ounce can diced tomatoes in juice
    • 1 cup thinly sliced pancetta
    • 1 cup dry red wine
    • 2 tablespoons olive oil
    • 2 cups low-salt chicken broth
    • 3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)

Place pork in large bowl. Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add pancetta and sauté until beginning to brown, about 3 minutes. Using slotted spoo...

View full recipe at Epicurious

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