Pork And Winter Squash Stew 2 tablespoons vegetable oil, divided
2 pounds lean boneless pork, cut into 1 inch cubes 2 cups chopped onion 2 garlic cloves, minced 3 cups sliced fresh mushrooms 2 1/2 cups diagonally sliced carrots 2 cans (14 1/2 ounces each) Italian stewed tomatoes 2 teaspoons dried thyme 1 1/2 teaspoons salt 1/2 teaspoon pepper 4 cups cubed peeled butternut squash Hot cooked noodles, optional In a 4 quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown pork; remove from pan. Drain and set aside. Heat remaining oil in the same pan over medium heat; Saute onion and garlic for 3 minutes. Return pork to pan. Add mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add squash; simmer, uncovered, for 30 minutes, or until tender. Serve over noodles, if desired. Makes 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
