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    Pork Stew With Kabocha Squash & Spinach

    Source of Recipe

    S.F. Chronicle

    Recipe Introduction

    The squash makes this a hearty and colorful stew. I like to serve it simply with plain white rice and two or three chutneys. The spinach could be substituted with other greens, such as chicory or bok choy.

    Serves 6

    PER SERVING: 583 calories, 50 g protein, 24 g carbohydrate, 30 g fat (9 g saturated), 154 mg cholesterol, 1100 mg sodium, 4 g fiber.

    List of Ingredients

    • 2 tablespoons extra virgin olive oil
    • 2 1/2 pounds boneless pork shoulder or butt, cut into 1 1/2-inch pieces
    • 6 slices bacon, cut into 1-inch pieces
    • 1 cup onion, chopped
    • 2 shallots, chopped
    • 3 tablespoons flour
    • 2 teaspoons salt, or to taste
    • 1 teaspoon freshly ground black pepper
    • 1/2 cup dry white wine
    • 2 cups beef broth
    • 1 bay leaf
    • 2 teaspoons fresh thyme leaves
    • 3 tablespoons chopped flat-leaf parsley
    • 2 pounds Kabocha squash, peeled, seeded and cut into 1-inch cubes
    • 2 cups chopped fresh spinach


    1. In a heavy-bottomed saucepan, heat olive oil over medium-high heat Add the pork in uncrowded batches, and saute until browned, about 10 minutes. Remove to a bowl with a slotted spoon, then pour off the accumulated juices and fat from the pan.
    2. Add the bacon to the pan and return it to medium heat, stirring until the bacon releases some of its fat. Add the onions and shallots and saute until they are translucent. Sprinkle on the flour, salt and pepper, stir and cook until the flour browns, 2 to 3 minutes.
    3. Raise the heat to high, pour in the white wine and deglaze the pan, stirring up any bits clinging to the bottom. Add the browned pork, the broth, bay leaf, thyme and parsley. Reduce the heat to low, cover and cook for 30 minutes.
    4. Add the squash, stir, cover and cook until the squash is tender, 25 to 30 minutes. During the last 5 minutes of cooking, stir in the spinach. Ladle into bowls and serve hot.




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