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Dinner recipe · from the recipe book

Pork Shoulder Coconut Tomato Stew with Butternut

Tender chunks of pork shoulder simmer in a cumin-and-cinnamon tomato sauce softened with coconut milk, with sweet butternut squash, chickpeas and a bright finish of lemon and parsley.

Pork Shoulder Coconut Tomato Stew with Butternut

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedtrimmed and cut into 1-inch cubes
  • 1½ tbsp20 gOlive oil
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup240 gWater
  • 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1½ tbsp20 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Pat the pork shoulder dry and season it with the salt and black pepper.
  2. Heat half the olive oil in a Dutch oven over medium-high heat. Brown half the pork on all sides, about 5 minutes, and move it to a plate; brown the remaining half the same way.
  3. Lower the heat to medium, add the remaining half of the olive oil and the onion, and cook until soft, about 5 minutes. Add the garlic, cumin, paprika and cinnamon and stir for 1 minute.
  4. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes and the water, scraping up the browned bits.
  5. Return the pork and its juices to the pot, bring to a simmer, cover and cook gently for 1 hour.
  6. Add the butternut and chickpeas, cover and simmer 25 to 30 minutes, until the squash is tender and the pork is fork-tender and has reached at least 145°F (63°C).
  7. Stir in the coconut milk and simmer uncovered 5 minutes to warm through and thicken slightly.
  8. Off the heat, stir in the lemon juice, then serve topped with the parsley.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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