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Pork Stew with Fennel and Butternut Squash

www.redshallotkitchen.com
  • minutes
  • Serves

INGREDIENTS

3 lb

pork shoulder

2 tsp

salt

1 tsp

ground pepper

1 tsp

rubbed sage

1/2 tsp

cayenne pepper

1/4 tsp

ground nutmeg

1/4 tsp

ground ginger

2 tbsp

olive oil

4 oz

pancetta

2 cups

onions

3

garlic cloves

28 oz

canned tomatoes

2 cups

low-salt chicken broth

1 cup

wine

2 larges

fennel bulbs; fronds and reserved

30 inches

butternut squash