Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 6 to 8
- 2 tablespoons vegetable oil
- 2 pounds boneless pork shoulder (Boston butt), trimmed of fat and cut into 1 1/2-inch chunks
- 2 large onions, diced into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 butternut squash (2 pounds), peeled, seeded, and cut into 1-inch chunks (4 cups)
- 3 large potatoes (1 1/2 pounds), scrubbed and diced (4 cups)
- 1 cup frozen green peas
2. Reduce the heat to medium-low. Add the onions, garlic, curry powder, and cumin to the drippings. Cook, stirring often, for 1 minute, until the onions are coated with the spices.
3. Add the broth, tomato paste, salt, and pepper. Stir to scrape up the browned bits on the bottom of the pan. Bring the mixture to a boil over high heat.
4. Return the meat to the pan and reduce the heat to low. Cover and simmer for about 1 hour, stirring occasionally.
5. Stir in the butternut squash and the potatoes. Cover and simmer for 30 to 40 minutes, stirring occasionally. Add the peas and simmer 5 minutes longer, or until the meat and vegetables are very tender and the sauce is slightly thickened. Serve hot.