It was a rainy night of trick-or-treating here in Petaluma. After the kids were stripped of their damp furry costumes and put to bed, and before I fell asleep on the couch, we enjoyed a few helpings of this slow cooked spicy Stew. I added a little cinnamon and nutmeg to the broth which sweetened the pork and layered onto the peppery kick. Delicious with a few mini Heath Bars for dessert, you know, if you happen to have some on hand.
Chipotle Pork and Butternut Squash Stew
1 1/4 lbs pork tenderloin, trimmed and cut into 2 inch pieces
1 medium butternut squash, cubed
1 yellow onion, chopped
8 cups chicken stock
2 canned chipotle peppers, with 1 tbsp sauce
1 tbsp oregano
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt (or more to taste)
Brown the pork, transfer to crock pot. Add remainder of ingredients and slow cook on low for 8 hours. Serve with cornbread, or buttered tortillas.