Chipotle Pork Stew

1 ½ cups raw butternut squash, peeled and seeded, diced into ½" chunks or smaller
2 tbsp. Kowalski's Extra Virgin 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 Cumin
½ tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
½ tsp. instant espresso powder
4 cups gluten-free chicken broth
28 oz. canned crushed tomatoes
½ lb. Kowalski's Signature Kansas City Style BBQ Pulled Pork (from the Meat Department)
15 oz. canned Great Northern beans, rinsed and drained
1 cup frozen sweet corn, thawed
- garnishes, to taste: shredded Monterey Jack cheese, finely diced red onion and fresh cilantro
  1. Preheat oven to 450°.
  2. Toss squash with about ½ of the oil.
  3. Spread squash in an even layer on a parchment-lined baking sheet; roast in preheated oven until dark on the edges and just tender (about 20 min.).
  4. Remove roasted squash from oven; set aside.
  5. 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.).
  6. Add next 8 ingredients (through espresso powder); cook and stir until fragrant (1-2 min.).
  7. Stir in broth.
  8. Add roasted squash and next 4 ingredients (through corn); bring to a boil.
  9. Reduce heat to low; simmer, uncovered, until beans are tender and stew is thoroughly hot (about 20 min.).
  10. Serve individual servings with garnishes as desired.


Tasty Tip:

  • When in season, use fresh sweet corn in this recipe rather than frozen.