Pork and Squash Stew with Ginger-Red Cabbage Slaw

An inexpensive, fatty cut like pork shoulder starts out relatively tough but becomes fork-tender after braising.

Pork and Squash Stew with Ginger-Red Cabbage Slaw
Photo: Carson Downing
Hands On Time:
40 mins
Total Time:
2 hrs 10 mins
8 cups stew plus 1 1/3 cups gremolata


  • 1 teaspoon kosher salt

  • ½ - 1 teaspoon curry powder or 1/4 teaspoon ground turmeric

  • ¼ - ½ teaspoon ground coriander

  • ¼ teaspoon ground allspice or five-spice powder

  • 2 - 2 ½ pound boneless pork shoulder, trimmed and cut into 1-inch pieces

  • 2 tablespoon olive oil or vegetable oil

  • 2 leeks, trimmed, halved lengthwise, rinsed, and sliced 1/4-inch thick

  • 2 stalks celery, chopped, or 1 bulb fennel, cored and chopped

  • 1 32 ounce box reduced-sodium chicken broth

  • 1 ½ 2 pound butternut squash, peeled, seeded, and cut into 1-inch pieces

  • 2 cooking apples (such as a Granny Smith or Jonathans), peeled, cored, and cut into 1-inch pieces

  • Ginger-Red Cabbage Slaw (see recipe)


  1. In a large bowl combine 1 tsp. kosher salt, curry powder, coriander, and allspice. Add pork to bowl; toss to coat. In a 4- to 6-qt. Dutch oven heat 1 Tbsp. olive oil over medium-high. Add half the pork; cook and stir until browned. Using a slotted spoon, transfer pork to a bowl. Repeat with an additional 1 Tbsp. olive oil and remaining pork; transfer to the bowl. Add leeks and celery to Dutch oven; reduce heat to medium. Cook and stir 5 minutes, scraping up browned bits from bottom.

  2. Add pork and broth to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 1 hour, stirring occasionally. Stir in squash and apples. Simmer, covered, 25 minutes. Uncover; cook 5 minutes more or until squash and pork are tender. Season to taste.

  3. Just before serving, prepare Ginger-Red Cabbage Slaw; ladle stew into bowls and top with slaw. Serves 6.

Ginger-Red Cabbage Slaw:

In a large skillet heat 1 Tbsp. olive oil over medium-high. Add 3 cloves minced garlic and pinch salt. Cook and stir 15 seconds. Add 2 1/2 cups shredded red cabbage. Cook and stir 3 minutes or until crisp-tender. Stir in 2 tsp. grated fresh ginger or 1/2 tsp. ground ginger. Remove from heat. Stir in 3 Tbsp. chopped flat-leaf parsley and zest and juice from 1 small lemon.

Pressure Cooker:

Brown pork and vegetables as above, using saute setting of a 6-quart electric pressure cooker or a 4- to 6-quart stove-top pressure cooker. Add all pork and broth to cooker. Lock lid. Set electric cooker on high pressure to cook for 15 minutes. For stove-top cooker bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain stead (but not excessive) pressure. Cook 15 minutes. Quick release the pressure. Carefully remove lid. Stir in squash and apples. Use saute setting or return to stove-top; simmer, covered, 25 minutes or until squash is tender. Season to taste with additional salt and black pepper. Serve as above.

Slow Cooker:

Brown pork as above. Transfer to a 4- to 6-quart slow cooker. Add leeks, celery, squash, and broth to cooker. Cover; cook on low for 7 hours or on high for 3 1/2 hours. Stir in apples. Increase to high if using low. Cook 30 minutes more. Serve as above.

Nutrition Facts (per serving)

372 Calories
12g Fat
27g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 372
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 91mg 30%
Sodium 874mg 38%
Total Carbohydrate 27g 10%
Total Sugars 10g
Protein 38g
Vitamin C 48.9mg 245%
Calcium 117mg 9%
Iron 3.4mg 19%
Potassium 1336mg 28%
Folate, total 61.9mcg
Vitamin B-12 1.4mcg
Vitamin B-6 1.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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