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Pork Stew

October 28, 2011

Finally here in South Florida it is time for me to make things that take a little more time creating heat from the stove.  Although you may think 85 degrees is still too hot, for us the difference from 95 degrees as the high changes our mind regarding food choices tremendously.  This stew is very quick and gets me thinking about the more elaborate slow cooking recipes for the wonderful winter weather that will soon be coming our way.

Pork Stew


  • 2 Bacon Strips (diced)
  • 1 T. Butter or Oil
  • 1 Lg. Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 1 1/2 lbs. Boneless Pork (cut into 1/2″-1″  cubes)
  • 3 C. Chicken Stock
  • 1/2 t. Salt
  • Fresh Ground Pepper to taste
  • 2 Sprigs of Fresh Rosemary
  • 5-10 Fresh Sage Leaves
  • 1 Bay Leaf
  • 1 Lg. Butternut Squash (diced)
  • 2 Apples (cored and cubed)
  • 2 Lg. Potatoes (peeled and cubed)


  1. Saute the bacon, add the butter, onion and garlic and cook until tender (about 3 minutes)
  2. Add the pork and brown on all sides and cook on low heat for about 5 minutes
  3. Pour in the chicken brothe and season with salt and pepper; add the fresh rosemary, sage and bay leaf; bring to a boil and then reduce to medium low heat; cover and simmer for 20 minutes
  4. Add the butternut squash, apples and potatoes and simmer uncovered until all are tender *
  5. Remove the sage, rosemary and bay leaf and serve in warmed bowls **


*   Add some diced carrots when adding the squash

**  Add 1 C. Frozen Peas 3-4 minutes prior to serving

(Serves 4-6)

2 Comments leave one →
  1. October 28, 2011 21:29

    I love that you included apples!

    • October 29, 2011 18:40

      The apples made that stew. Trying a sweet potato soup soon with apples, will let you know.

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