Pork Cuts, Butternut Squash, Chayote and Beans
This is the time of the year when you just want to sip a hot and tasty soup because it’s too cold to have an ice cream. Well, this dish is exactly what you’re waiting for. Aside from being tasteful, it is also loaded with nutritious vegetables. If you are a vegetarian, you can omit the pork and substitute the pork broth and bouillon with vegetable broth.
You can also substitute the flour with coconut milk or leave out the flour. But you will just have a regular soup broth. Although it will thicken a little bit as the squash works like a potato starch, but not as much if you put the flour.
This is a great dish you’ll want to eat during the fall season. Makes a great Holiday meal and you can substitute the pork for leftover turkey from Thanksgiving. You can also serve this dish over white rice or eat as is.
- 2 lbs boneless pork shoulder ribs, cut in cubes
- 1 medium butternut squash, chunks
- 1 cup green beans
- 1 medium chayote, chopped
- 1 medium yellow bell pepper, diced
- 2 lbs. (1 box) pork broth
- 1 small yellow onion, minced
- 4 cloves garlic, minced
- 2 tbsp flour
- 2 cubes pork bouillon
- 2 tbsp vegetable oil
Heat vegetable oil in a large stockpot over medium-high heat. Saute onions and garlic.
Add pork. Stirring occasionally, brown and cook until the water has evaporated and produces oil.
Add the squash beans and chayote. Mix well for 2-3 minutes to let the flavor of the meat soaks into the vegetables. Then cover for 5 minutes.
Remove the cover, add the pork broth and bouillon. Cover. Cook for 20 minutes.
Remove the cover. Add bell pepper and mix. Then, add the flour. Mix well until the flour is melted. Add more flour if needed. Cover. Cook for 10 minutes or until sauce has thickened.
Remove from heat. Serve with rice or eat as is.