Southwestern Harvest Pork Stew

Inexpensive pork shoulder, butternut squash and hominy cook to perfections in a smoky, savory broth. The pork is fall-apart tender and the creamy richness of the squash provides the perfect balance for the smoky southwestern flavors of the sauce.

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 1/2 hours
Yield Serves 4


  • 1 T. vegetable oil
  • 1 1/2  lb. boneless pork shoulder, cut into 1″ cubes
  • Salt, pepper and garlic powder
  • 1 small onion, chopped
  • 1 T. garlic, minced
  • 2 chipotle chiles canned in Adobo, chopped fine
  • 1 t. ground cumin
  • 1 t. ground coriander
  • 1 t. oregano leaves
  • ½ cup dry white wine
  • 1 ½ cups chicken stock
  • 12 oz. butternut squash, peeled, cut into 1″ dice
  • 1 15-oz. can hominy, drained
  • Avocado and sliced green onions for garnish

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Preheat oven to 300°.

In a large, heavy bottomed pot with a tight-fitting lid, heat the oil over medium high heat until it shimmers. Season the diced pork with salt, pepper and garlic powder, tossing to coat. Cook the pork in batches until pieces are brown on all sides. Remove with a slotted spoon to a bowl and set aside. Spoon excess fat from the pan and discard, leaving just enough to sauté onions and garlic.

Add the onions and garlic to the pot and cook, stirring frequently, until the onions are soft and slightly brown.

Add the chipotle chile to the onions. If you like a spicier stew, add a teaspoon (or more) of the adobo sauce when you add the chile. Cook for 30 seconds. Pour in the wine and deglaze the pan.

Stir in the browned pork, chicken stock, cumin, coriander and oregano and bring to a boil. Cover the pot and place in the oven. Cook for 1 1/2 hours or until the pork is fork tender.

Add the squash and hominy. Continue cooking for another 30-45 minutes until the squash is tender. Check for seasonings, adjusting with salt and pepper, if desired.

Serve in bowls with sour cream and chopped cilantro to garnish.