Tonight we enjoyed an incredibly tasty meal. Paula and I made a Spicy Pork and Butternut Squash Stew when we were doing some cooking on Sunday. She found the recipe in the January/February 2016 Rachel Ray’s magazine. We used the recipe for a starting point and improvised a little from there.
Preheat the broiler. On a large, rimmed baking sheet, broil 4 poblano chiles, 4 unpeeled garlic cloves and 2 medium onions for about 10 minutes until the vegetables are tender and charred in spots. Peel the garlic cloves, then chop up the chiles, garlic and onions in a food processor. Add 1 cup cilantro and pulse until the vegetables are chopped and mixed.
Cut 2-3 pounds of pork shoulder (Boston Butt) into 1 inch cubes. Add the meat to a crockpot along with 2 jars of tomatillo salsa and the chopped vegetables. Top with 2 15 ounce cans of hominy and 1 butternut squash that has been peeled and chopped into bite size pieces. Add 1 teaspoon of ground cumin and 2 teaspoons of dry oregano. Mix everything up and turn on the crock pot to high. Cook everything for 4-5 hours until the meat is tender and pulls apart easy.
Just a note: This is how we made the recipe. If you click on the link above, you can see the original. We decided that since we had some other things to do and were not planning on eating the meal until the following day. Tonight Paula just had to heat up the stew in a pot and it was ready to eat in just a short amount of time. It was very, very tasty and worth the effort! We even had plenty leftover for us to enjoy again on Thursday.