Butternut Squash & Pork Ragu
.
Yield
4 servingsPrep
25 minCook
40 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemons
|
|
| 2 | teaspoons |
olive oil
or any kind of vegetable oil, divided |
|
| 2 ¼ | teaspoons |
paprika
preferably hungarian |
|
| 1 | teaspoon |
turmeric
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground, or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground, or to taste |
|
| ¼ | teaspoon |
ginger
ground, plus 1 pinch, divided |
|
| 1 ½ | pounds |
pork chops
boneless, 1 inch thick, fat trimmed and 1-inch cubes |
|
| 14 | ounces |
chicken broth
1 can, prefer low-salt |
|
| 1 | cup |
butternut squash
diced into 1/2-inch |
*
|
| 1 | cup |
carrots
sliced, 1/2 inch thick |
|
| 1 | cup |
chickpeas (garbanzo beans)
canned and rinsed |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
tomatoes
canned and diced, or 1 fresh tomato |
|
| 2 ½ | tablespoons |
lemon
preserved, chopped and rinsed, optional |
|
| 1 ½ | tablespoons |
tomato paste
|
|
| 4 | cloves |
garlic
minced, or to taste |
|
| ½ | teaspoon |
red hot pepper sauce
or to taste |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pinch |
allspice
ground |
*
|
| 1 | x |
cilantro
freshly chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemons
|
|
| 1E+1 | ml |
olive oil
or any kind of vegetable oil, divided |
|
| 11 | ml |
paprika
preferably hungarian |
|
| 5 | ml |
turmeric
ground |
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
cumin
ground, or to taste |
|
| 1.3 | ml |
black pepper
freshly ground, or to taste |
|
| 1.3 | ml |
ginger
ground, plus 1 pinch, divided |
|
| 680.4 | g |
pork chops
boneless, 1 inch thick, fat trimmed and 1-inch cubes |
|
| 404.6 | ml/g |
chicken broth
1 can, prefer low-salt |
|
| 237 | ml |
butternut squash
diced into 1/2-inch |
*
|
| 237 | ml |
carrots
sliced, 1/2 inch thick |
|
| 237 | ml |
chickpeas (garbanzo beans)
canned and rinsed |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
tomatoes
canned and diced, or 1 fresh tomato |
|
| 38 | ml |
lemon
preserved, chopped and rinsed, optional |
|
| 23 | ml |
tomato paste
|
|
| 4 | cloves |
garlic
minced, or to taste |
|
| 2.5 | ml |
red hot pepper sauce
or to taste |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pinch |
allspice
ground |
*
|
| 1 | x |
cilantro
freshly chopped, optional |
*
|
Directions
Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice, reserve the zest.
MIx together the juice, ½ teaspoon oil, paprika, turmeric, coriander, cumin, pepper and ¼ teaspoon ginger in a medium bowl.
Stir in pork and toss to evenly coat.
Marinate in the refrigerator for at least 30 half an hour or up to 4 hours.
Add the remaining 1½ teaspoons oil in a large nonstick skillet over medium-high heat.
Stir in the pork and cook, stirring, until no longer pink on the outside and beginning to brown, about 3 minutes.
Transfer the pork onto a plate.
Stir in broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if desired), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan.
Bring to a boil, stirring occasionally, lower the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 26 to 30 minutes.
Add the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 3 to 5 minutes more.
Cool for a few minutes and serve warm with some chopped cilantro on top if desired.
