Pork, Squash And White Bean Stew With Cilantro
serves 4-6
This late-summer stew is perfect for when summer squash are still available but the leaves have started to turn and the temperature's dipping. We used yellow squash here, but you could add any vegetables you have on hand.
2 pounds boneless pork loin or shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 jalapeño pepper, diced
1 (14-ounce) can whole peeled tomatoes
2 cups low-sodium chicken broth
3 medium yellow squash, sliced into 1/4-inch rounds
2 (15-ounce) cans white beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
prep: 25 minutes
total: 1 hour 30 minutes
colander
plate
Dutch oven
tongs
wooden spoon
1. Prep all the ingredients. Generously season the cubes of pork with salt and pepper.
2. Heat the oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the cubes of pork to the pan with plenty of room between them. (You'll need to work in a couple of batches.) Leave the pork alone to brown on one side, 2-4 minutes, then turn to brown on the other sides, 6-8 minutes total. Remove the pork to a plate.
3. Add the onions to the Dutch oven and cook, stirring occasionally, until they have softened, 4-6 minutes. Stir in the garlic and cook it becomes fragrant, about 30 seconds. Add the cumin, chili powder and jalapeño and stir 2 minutes.
4. Return the pork to the pot with the tomatoes and broth. Stir to combine everything, then reduce the heat to medium-low, cover and simmer gently until the pork is tender and cooked through, about 1 hour.
5. When the pork is almost done, add the squash and white beans. Simmer until the squash is tender, about 10 minutes. Take the pot off the heat and stir in the cilantro and lime juice. Add more salt and pepper to taste.
