Zesty Pork & Squash Stew Canning Recipe | The Canning Diva

Name: Zesty Pork & Squash Stew Canning Recipe | The Canning Diva
Total time: 30 min
Ingredients: 8 dried red California chiles, stems removed; 4 cups boiling water; 3 pounds boneless pork shoulder, cut into 2-inch pieces (or 3 pounds ground pork); 3 tablespoons olive oil; 1 large red onion, diced (1½ cups); 8 garlic cloves, minced; 1 tablespoon ground coriander; 1 teaspoon coarse sea salt; ½ teaspoon ground black pepper; 1 tablespoon oregano; ½ teaspoon crushed red pepper flakes; 4 cups peeled and diced tomatoes; 3 pounds kabocha or acorn squash, peeled, seeded, and cut into 1-inch chunks (yield 5 cups); 2 ½ pounds butternut (or acorn) squash, peeled, seeded, and cut into 1-inch pieces (yield 5 cups); 2 quarts Chicken Stock; 2 cups water

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Zesty pork and squash stew canning recipe with tender meat, hearty squash, and bold chili flavor—protein and fiber in every jar.

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Ingredients

8 dried red California chiles, stems removed
4 cups boiling water
3 pounds boneless pork shoulder, cut into 2-inch pieces (or 3 pounds ground pork)
3 tablespoons olive oil
1 large red onion, diced (1½ cups)
8 garlic cloves, minced
1 tablespoon ground coriander
1 teaspoon coarse sea salt
½ teaspoon ground black pepper
1 tablespoon oregano
½ teaspoon crushed red pepper flakes
4 cups peeled and diced tomatoes
3 pounds kabocha or acorn squash, peeled, seeded, and cut into 1-inch chunks (yield 5 cups)
2 ½ pounds butternut (or acorn) squash, peeled, seeded, and cut into 1-inch pieces (yield 5 cups)
2 quarts Chicken Stock
2 cups water