This is one of my favorite recipes, I got it from Sustainable Dish and have been cooking it for a few years now and it is always a hit. It is a delicious, warming, hearty stew with a beautiful blend of herbs. Sometimes I make a double batch because folks always want extra or to take some home. Finally sharing on the blog because folks be asking AND cause I couldn’t find the recipe once and almost panicked. (Also I made in my new Great Jones Duchess pot which was a JOY to cook in and easy to clean).
INGREDIENTS
1 pound ground pork
1 onion, diced
4 cloves garlic, minced
1 teaspoon minced fresh ginger
½ teaspoon red pepper flakes
½ teaspoon smoked sweet paprika
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground fennel seeds
⅛ teaspoon ground cloves
½ teaspoon ground white pepper
¼ teaspoon sea salt
1 medium-sized butternut squash, peeled, seeded, and cut into cubes
1 (14½-ounce) can diced tomatoes
1 quart chicken stock
2 heaping tablespoons tomato paste ( ½ of a 6-ounce can)
2 quarts chopped spinach (have also used beet greens on occasion)
3 tablespoons minced fresh mint, for garnish (have subbed in fennel before)
3 tablespoons minced fresh cilantro, for garnish
3 tablespoons minced fresh basil, for garnish
INSTRUCTIONS
– In a large soup pot over medium heat, brown the pork, breaking it up into small pieces with a spatula as you go. Drain off the fat.
– Add the onion, garlic, ginger, spices, and salt and cook for about 10 minutes or until the onion is soft.
– Add the squash, tomatoes, chicken stock and tomato paste and simmer, uncovered, for about 1 hour on low heat. This will reduce the stock and make the soupy mixture more like a stew.
– Remove from the heat and stir in the spinach. As soon as the spinach is wilted, serve and garnish with the fresh herbs.
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