Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Sear all sides of 1.5 kilograms of pork shoulder, trimmed and cut into 3-4 centimeter cubes, until well browned, then remove the pork and set aside.

2. 2

   Add 2 large diced yellow onions to the same pot and sauté until softened, about 5-7 minutes.

3. 3

   Return the seared pork to the pot along with 1 large butternut squash, peeled, seeded, and cut into 2.5-3 centimeter cubes, 2 medium chopped apples, 1 tablespoon of dried marjoram, 1 teaspoon of sweet paprika, 2 bay leaves, and 4 whole allspice berries.

4. 4

   Pour in 700 milliliters of chicken broth, ensuring most of the ingredients are submerged, then bring the mixture to a gentle simmer.

5. 5

   Cover the pot tightly and either transfer it to a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit) or place the mixture into a slow cooker set to low, cooking for 4-6 hours until the pork is fork-tender and the squash is soft.

6. 6

   Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, stir well, and serve garnished with fresh chopped dill.