Winter Squash Chipotle Stew
Mexican, Caribbean, South American style stew. By adding broth you could make this a soup.
When I first published this article, I made the beans optional. Of course they still are. But recent evidence says that our paleolithic ancestors did eat legumes. Beans are still forbidden in strict Paleo, but other authorities such as Stephan Guyenet think they are fine.
Quanities are approximate. Use however much you want.
- One cup of winter squash (or sweet potato) cubed. I used butternut.
- One half cup of chopped onions. I used red.
- Several tablespoons of EVOO (extra virgin olive oil), lard or other fat.
- A pound of cubed pork.
- Chipotle in adobo sauce and chilies, however much you dare. Or chipotle powder. Use smoked paprika for a milder dish.
- One chopped up tomato.
- One can of pinto beans, drained. I used Eden Foods traditionally soaked ones.
- Half a teaspoon of oregano (or to taste).
- Half a teaspoon of cumin (or to taste).
- Salt (optional).
- A bit of broth or water, if needed.
- Whatever else sounds good. Maybe greens.
- Steam or microwave squash until slightly tender.
- In something like a dutch oven, lightly fry onions and meat in fat.
- Add squash and remaining ingredients, and broth if you want soup, and cook for a while. Maybe 30 minutes.
- Adjust seasonings.