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This recipe is very easy

Coconut Squash Pork Stew

2 hours 10 minutes Cook time 20 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 300°F (150°C).
  2. In an oven-safe pot set over medium-high heat, heat oil and butter and brown pork cubes on all sides. Transfer to a plate and season with salt and pepper. Drain half the fat from the pot.
  3. In the same pot, sauté onion, garlic, cilantro, cumin and turmeric. Continue cooking for 2 minutes, stirring frequently. Return pork to pot.
  4. Deglaze with broth, scraping the bottom of the saucepan with a wooden spoon. Add coconut milk and ginger. Cover and bake for 1 hour 30 minutes.
  5. Remove pot from heat and add squash, potatoes and carrots. Increase the oven temperature to 350°F (180°C) and continue cooking partially covered for 30 minutes. Add beans and warm through.
  6. Serve with lime wedges, if desired.

Slow cooker

  1. Follow steps 1–4, then transfer to a slow cooker and add remaining ingredients, except beans. Cover and cook on low for 6 hours or on high for 4 hours. Add beans at the end and stir to warm through.

Nutritional value (per portion)

  • 528 calories
  • 30 g of protein
  • 29 g of fat
  • 37 g of carbohydrates
  • 5 g of fibre
  • 7 g of sugar
  • 438 mg of sodium
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