Fall Spice

It was a rainy night of trick-or-treating here in Petaluma.  After the kids were stripped of their damp furry costumes and put to bed, and before I fell asleep on the couch, we enjoyed a few helpings of this slow cooked spicy Stew. I added a little cinnamon and nutmeg to the broth which sweetened the pork and layered onto the peppery kick. Delicious with a few mini Heath Bars for dessert, you know, if you happen to have some on hand.

Chipotle Pork and Butternut Squash Stew

Serves 4-6

1 1/4 lbs pork tenderloin, trimmed and cut into 2 inch pieces

1 medium butternut squash, cubed

1 yellow onion, chopped

8 cups chicken stock

2 canned chipotle peppers, with 1 tbsp sauce

1 tbsp oregano

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt (or more to taste)

Brown the pork, transfer to crock pot.  Add remainder of ingredients and slow cook on low for 8 hours.  Serve with cornbread, or buttered tortillas.