The Polar Vortex has returned to Wisconsin in the early months of 2016. Due to my chronic pain, it is best that I stay inside until the temperatures rise to double-digits again.
When the temperatures plunge, I find it only appropriate to have a hearty, thick stew to feed my family. Last weekend, I came up with a new recipe for stew in my slow cooker.
Keep in mind with all of my recipes that you can always substitute recommended ingredients with what you have on hand. If you ever have a question, just leave a comment below and I will respond.
Mara’s Pork and Squash Stew
Prep Time – 15 minutes
Cook Time – 4 hours in crock pot
- 1 cup chicken or vegetable broth
- 1 cup water
- 2 to 5 pound pork loin or roast
- 2 TBSP apple cider vinegar
- 1 TBSP raw organic honey
- 1 package of frozen butternut squash OR half diced, fresh butternut squash
- 1/4 cup finely chopped red onion
- 6 to 8 small sized red potatoes
- 1/2 TBSP dried thyme
- 1/2 TBSP dried tarragon
- 1 TBSP dried rosemary
- 2 minced cloves of garlic
- Salt & Pepper to taste
- (Optional) 2 cups of jasmine rice or quinoa
- (Optional) 1/2 TBSP minced ginger
The instructions are pretty easy here. Prep your ingredients accordingly and throw them in the slow cooker. Set the timer on LOW and walk away. Come back every 30 minutes or so and give it a little stir.
After 3 hours the pork loin will be perfect. I like to turn the slow cooker to WARM, slice or chop the pork loin and then add it back to the pot. We chose to serve this over rice, but that is entirely optional for you.
Please leave a comment if you try the recipe. Let me know what you think! I’d love to hear from you.
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