Carne de Cerdo Guisada con Calabaza (Stewed Pork With Roasted Butternut Squash)

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Carne de Cerdo Guisada con Calabaza (Stewed Pork with Roasted Butternut Squash)

Yields: servings
Difficulty:

Ingredients

  • 1 pound butternut squash peeled, cleaned and sliced into 1-inch pieces
  • pounds boneless country-style ribs, sliced into 1½-inch pieces
  • salt and pepper to taste
  • garlic powder to taste
  • ground cumin to taste
  • cinnamon powder or allspice, to taste
  • smoked paprika to taste
  • Mexican oregano
  • olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves minced
  • 1 jalapeño pepper or chipotle in adobo, minced
  • tablespoons tomato paste
  • 3 tomatoes diced
  • teaspoons chicken bouillon granules or chicken base *if you don’t have bouillon, you could just add 1½ cups low-sodium chicken broth (eliminate the water)
  • ground clove
  • cups water
Difficulty:

Seems that once fall arrives, all I can think of are recipes that are roasted, baked or stewed. One of my favorite foods during the fall is butternut squash. And during the fall it is in abundance at the local grocery stores and farmers markets. Butternut squash, like pumpkin, lends well to both savory and sweet dishes. For this recipe, I prepared a traditional carne guisada, like my mom would prepare, but using pork. Most other times she would opt for beef. I really enjoy the tender, slow-cooked pork with any squash variety. Many people shy away from spices like cinnamon or clove when it comes to savory cooking. Just a hint of it in the background will make this dish stand out.

Directions

  1. Preheat oven to 375ºF. Transfer the squash to a lined baking sheet. Season lightly with salt, pepper, garlic, cumin, smoked paprika and cinnamon or allspice. Drizzle with olive oil. Roast in preheated oven for 30 to 35 minutes or until tender. Rotate the pan halfway through cooking time.Preheat oven to 375ºF. Transfer the squash to a lined baking sheet. Season lightly with salt, pepper, garlic, cumin, smoked paprika and cinnamon or allspice. Drizzle with olive oil. Roast in preheated oven for 30 to 35 minutes or until tender. Rotate the pan halfway through cooking time.
  2. While the squash is roasting, in a large pan with lid, preheat 2 tablespoons of olive oil to medium heat for 3 minutes. Season the pork lightly with salt, pepper, garlic, cumin, smoked paprika and oregano. Sear and brown the pork for 4 to 5 minutes per side.
  3. Add in the onions, garlic and chile pepper. Cook for 3 minutes. Add in the tomato paste and tomatoes and cook for another 3 minutes. Season lightly with salt and pepper. Add in 1 teaspoon crushed oregano, chicken bouillon, cinnamon, clove and water. Bring to a boil, reduce to simmer. At this time I like to add a 1/3 teaspoon more of cumin, smoked paprika and pepper to season the broth. Cover and cook at a simmer for 30 to 35 minutes.
  4. After 30 minutes of cooking, fold in the roasted butternut squash and cook for another 10 minutes. Before serving, garnish with a little crushed oregano. Serve with rice and warm tortillas.After 30 minutes of cooking, fold in the roasted butternut squash and cook for another 10 minutes. Before serving, garnish with a little crushed oregano. Serve with rice and warm tortillas.

Chef Notes


Money-saving tip! Save yourself some money and the hassle of slicing down that huge pork shoulder/butt. Purchase smaller packages of boneless county-style ribs for your favorite pork guisados. Roasted squash, such as butternut or pumpkin, are a great side dish right out of the oven. Or transfer to the blender after roasting, add some stock, a little half and half, salt and pepper. Blend until smooth, heat and you have a wonderful soup!

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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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