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Pork and Squash Stew

Pork and Squash Stew Recipe

  • 2 tablespoons vegetable oil
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 4 cups chicken broth, divided
  • 4 cups beef broth, divided
  • 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 stalks celery, chopped
  • 2 green apples - peeled, cored, and diced
  • salt and ground black pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 304
Total Fat 8.8g
Saturated Fat 2.5g
Cholesterol 38mg
Sodium 803mg
Total Carbohydrate 43g
Dietary Fiber 6.7g
Sugars 8.8g
Protein 15.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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