Is anyone else finally embracing Fall? The past couple of weeks have felt like a major shift in weather from the past couple of months, though I know it has been gradual, it feels like it finally hit me, this week. I spent a couple days mourning summer, before I remembered the bounty of autumn produce and activities ahead (apple picking, hiking, pumpkins, oh my!), and ultimately decided to embrace Fall with open arms. I've been using the hashtag #fallinginlovewithfall to represent my excitement for all the Fall goodness to come-- but the biggest change, for me, has been in the kitchen! Last week at the Farmer's market I left with a bag full of apples, root vegetables and an assortment of early winter squash I was bursting at the seams to chop, roast and incorporate into big steaming pots of stew.
This week, I paired a pastured pork shoulder with butternut squash, kale, tomatoes and sage for a warming Autumn stew that is perfect for cool fall evenings cozied up at home. (As a bonus, it's gluten-free, Whole30 + Paleo-friendly, too!)
Lately I've been having a love affair with my Instant Pot-- I can't get enough of the tender, rich texture imparted by pressure cooking meats and vegetables, but this recipe can easily be made in the slow cooker, as well. Autumn Pork and Vegetable Stew Serves 6 1 large yellow onion, chopped 2 cloves garlic, minced 3 cups chopped fresh butternut squash 1 can organic diced tomatoes 2 cups beef or chicken stock 3 tbsp chopped fresh sage
1 2-lb pork roast, trimmed (pre-cooked if using instant pot) OR chicken 4 cups chopped fresh kale sea salt, to taste 1. In an instant pot or slow cooker, combine onion, garlic, squash, tomatoes, stock and sage. Stir to combine. 2. If using slow cooker, season roast and place in center of pot. If using cooked pork, shred and stir with vegetables.
3. Instant Pot: Plug instant pot in and select "Meat/Stew" setting. Set for 45 minutes. Once cooked, let vent and add kale to pot. Stir to combine. Cover and let sit another 10-15 minutes to wilt kale. Stir, season and serve.
Slow cooker: Cook on low, 7-8 hours or until pork shreds easily with a fork. Shred pork, add kale and stir to combine. Cook another hour. Season to taste.