Spicy Pork and Winter Butternut

Spicy Pork and Winter Butternut

Spicy Pork and Winter Butternut

Spicy Pork and Winter Butternut

The butternut squash is ready and that can only mean one thing; winter is coming and it is casserole time!

I do like a big fat stew or a hearty casserole. Whatever you want to call them they are homely, warming and have the most amazing rich flavours. Nothing that a big glass of wine couldn't enhance mind you!

This stew is one of those "stick-it-in-the-oven" dishes that are easy to prepare ahead while you do other things (like sit down and relax).

It's pretty easy and self-explanitory but the kick comes with the addition of Chorizo which gives it heat and a deep richness especially when combined with the tomatoes.

You can cook this on top of the stove but I find that oven braising results in subtle flavours that can only come through sloooow cooking rather than a rolling simmer.

I added in some spinach as, being lazy and short of time, I like to throw everything in at once so I don't have to prepare a side of veg. Which I ended up doing anyway!

Also, I ate this with couscous and it was great but noodles, rice or roast potatoes would fit the bill depending on what you have or feel like.

Spicy Pork and Winter Butternut

Serves 4

7oog Pork Loin - trimmed and cut into 2cm chunks

2 tbsp Olive Oil

350ml Chicken Stock

2 large Onions - Chopped roughly

3 cloves Garlic - minced

100g Spicy Chorizo - diced

1 Tbsp ground Cumin

¼ Chilli Powder (or more if you prefer heat)

2 Bay Leaves

"Handful" spinach leaves - chopped roughly

190ml Dry White Wine

1 x 800g tin - Crushed Tomatoes

70g Tomato Puree

1 Medium Butternut Squash - Peeled, de-seeded and cut into 2cm chunks

Salt and Pepper to season

The Mix: 

Pre-heat oven to 180°c or 160°c fan assist

In a large casserole or oven proof saucepan, heat the oil then add the pork and cook for 5 minutes stirring occasionally to brown

Turn heat to medium than add onion, garlic and chorizo and cook for a further 3-4 minutes 

Stir in spices and bay leaves and let cook for a minute before adding stock, wine, tomatoes and tomato puree

Add chopped spinach

Stir well while bringing to the boil - you may want to add a bit of water if the consistency is too thick for your liking

Once at the boil, put lid on pan and carefully place in the middle of the pre-heated oven and bake for 1 hour

After 1 hour stir in diced Butternut and return to oven covered for a further 30 minutes

Take from oven, discard bay leaves and season with salt and pepper


Serve with couscous, rice, noodles, roast potatoes 


Drink This: 

I think this Italian Verdicchio would be a perfect partner for tomatoes and spice


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