Chipotle Pork Stew

1 ½ cups diced butternut squash, in ½" chunks or smaller
2 tbsp. olive oil, divided
½ cup diced red onion
1 large jalapeño pepper, stemmed, seeded and finely minced
2 cloves garlic, finely minced
1 tbsp. unsweetened cocoa powder
1 tbsp. plus 1 tsp. Kowalski's Chipotle Chile Powder
2 tsp. brown sugar
2 tsp. Kowalski's Dried Oregano
1 tsp. Kowalski's Ground Organic Cumin
½ tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
½ tsp. instant espresso powder
4 cups chicken broth
28 oz. canned crushed tomatoes
½ lb. Kowalski's BBQ Smoked Pulled Pork
15 oz. canned Northern beans, rinsed and drained
1 cup fresh corn kernels
- garnishes, to taste: shredded Monterey Jack cheese, finely diced red onion and fresh cilantro

Toss squash with about 1/2 of the oil. Spread squash in an even layer on a parchment-lined baking sheet; roast in a preheated 450° oven until dark on the edges and just tender (about 20 min.). Remove from oven and set aside. Heat remaining oil in a large, deep pot over medium-high heat. Add onions, jalapeño and garlic; cook until soft and onions are translucent (6-9 min.). Add next 8 ingredients (through espresso powder); cook and stir until fragrant (1-2 min.). Stir in broth. Add roasted squash and next 4 ingredients (through corn); bring to a boil. Reduce heat to low; simmer, uncovered, until beans are tender and stew is thoroughly hot (about 20 min.). Garnish individual servings to taste.