Zesty Pork & Squash Stew Canning Recipe

This zesty pork and squash stew canning recipe blends tender pork, hearty winter squash, and a bold California chile purée for a rich, flavorful meal-in-a-jar. Perfect for fall preserving, it’s a protein-packed, nutrient-dense dish you’ll love pulling from the pantry year-round.

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By Diane Devereaux | The Canning Diva®
Last updated: September 17, 2025

Key Takeaways

• Combines protein-rich pork with fiber-packed squash for a balanced, nutrient-dense meal.
• Features rehydrated California chili purée for zesty, earthy flavor without overwhelming heat.
• A great way to preserve fall squash harvests for quick, hearty meals during winter.
• Pressure canned for long-term storage, giving you ready-to-eat stew whenever you need it.

Nutritional Spotlight and Culinary Connection

Butternut, or acorn, squash are the focal point in this Zesty Pork & Squash Stew canning recipe, making it an excellent source of vitamins and potassium. Paired with protein and plenty of zesty chili flavor, storing jars of this amazing stew throughout the year is a must!

While squash is typically abundant in the fall months, you may find yourself heading to your root cellar (or basement) rather than the grocery store. Squash stores well for months in cooler temps, making it easy to create and preserve this zesty pork and squash stew canning recipe any time of the year.

Winter squash varieties like butternut, acorn, and kabocha are excellent sources of vitamin A, vitamin C, fiber, and potassium. These nutrients support immune health, aid digestion, and promote heart health. Pork shoulder adds high-quality protein, B vitamins, and zinc, making the stew both satisfying and nourishing. Together, they create a hearty balance of macronutrients with the antioxidant boost of tomatoes and chiles.

Chilis have been used in Latin American and Southwestern cooking for centuries, valued for both flavor and preservation. California chiles, in particular, are mild, slightly sweet, and known for their rich red color. When rehydrated and pureed, they blend seamlessly into tomato-based stews, creating depth and warmth. Pairing this traditional chili technique with preserved squash makes for a cross-cultural, flavor-packed dish ideal for home canners.

Serving Ideas

This stew is satisfying straight from the jar, but you can easily build it into a full meal:

• Serve with freshly baked bread or dinner rolls for dipping.
• Thicken the stew on the stovetop with the lid off for a hearty chili-style dish.
• Spoon over rice or quinoa for added texture and nutrition.
• Add a dollop of sour cream or Greek yogurt for a creamy finish.
• Pair with a crisp green salad to balance the richness.

Zesty Pork & Squash Stew Canning Recipe

Makes approximately 6 quarts or 12 pints

Prep Time: 25 min / Cook Time: 30 min / Canner Time: 60 min / Processing Time: 90 min/75 min / Total Time: 205 min/190 min

Rehydrated California chili purée is the key ingredient to this flavorful stew. A well-balanced blend of squash and meat, this zesty stew is sure to please. Deep in color and packed full of protein and fiber. When ready to heat and eat, feel free to thicken the stew by simmering a saucepan full with the lid off. Serve this stew alongside baked bread or dinner rolls fresh out of the oven.

Ingredients

• 8 dried red California chiles, stems removed
• 4 cups boiling water
• 3 pounds boneless pork shoulder, cut into 2-inch pieces (or 3 pounds ground pork)
• 3 tablespoons olive oil
• 1 large red onion, diced (1½ cups)
• 8 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 teaspoon coarse sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon oregano
• ½ teaspoon crushed red pepper flakes
• 4 cups peeled and diced tomatoes
• 3 pounds kabocha or acorn squash, peeled, seeded, and cut into 1-inch chunks (yield 5 cups)
• 2½ pounds butternut (or acorn) squash, peeled, seeded, and cut into 1-inch pieces (yield 5 cups)
• 2 quarts Chicken Stock
• 2 cups water

Instructions

1. Placed dried California chilies in deep bowl and cover with the boiling water. Submerge chilies with a heavy bowl or cup. Let sit submerged for 15 minutes to fully rehydrate.
2. In a thick-bottomed stockpot, starting with 1 tablespoon oil, brown pork in batches until all pork is lightly browned, about 3 to 5 minutes per batch. Remove each batch from stockpot and place in a bowl. Be sure not to cook the meat. Set aside. If using ground pork instead, cook the ground pork all the way through, approximately 8 to 10 minutes, then set aside.
3. Strain the chiles, being sure to capture and reserve ½ cup soaking liquid. Place rehydrated chilies in a food processor with the reserved liquid. Pulse on high to make a thick paste. Set aside.
4. Add onions, garlic, coriander, salt, pepper, oregano, and red pepper flakes to stockpot with pork drippings. On medium heat, mix and cook until onions are translucent, about 5 to 8 minutes. Add the browned pork, tomatoes, squash, stock, and 2 cups water. Bring to a boil. Boil for 5 minutes, then add chili purée and mix well. Reduce the heat and simmer for 5 additional minutes.
5. Using a funnel, ladle the stew into jars, leaving a 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
6. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.

Ingredient Tip: Cut squash in half, removing seeds and stringy fibers. Cut squash into long quarters. Working in batches, place quarters in microwave, flesh side down, and microwave on high for 5 minutes. When cool to touch, use a paring knife to easily peel the skin off squash.

Zesty Pork & Squash Stew Canning Recipe

Recipe by The Canning Diva

0.0 from 0 votes

Servings

6 quarts or 12 pints

servings

Prep time

30

minutes

Rehydrated California chili purée is the key ingredient to this flavorful stew. A well-balanced blend of squash and meat, this zesty stew is sure to please. Deep in color and packed full of protein and fiber. When ready to heat and eat, feel free to thicken the stew by simmering a saucepan full with the lid off. Serve this stew alongside baked bread or dinner rolls fresh out of the oven.

Ingredients

US Metric

• 8 8 dried red California chiles, stems removed

• 4 cups 4 boiling water

• 3 pounds 3 boneless pork shoulder, cut into 2-inch pieces (or 3 pounds ground pork)

• 3 tablespoons 3 olive oil

• 1 large 1 red onion, diced (1½ cups)

• 8 8 garlic cloves, minced

• 1 tablespoon 1 ground coriander

• 1 teaspoon 1 coarse sea salt

• ½ teaspoon ground black pepper

• 1 tablespoon 1 oregano

• ½ teaspoon crushed red pepper flakes

• 4 cups 4 peeled and diced tomatoes

• 3 pounds 3 kabocha or acorn squash, peeled, seeded, and cut into 1-inch chunks (yield 5 cups)

• 2 2 ½ pounds butternut (or acorn) squash, peeled, seeded, and cut into 1-inch pieces (yield 5 cups)

• 2 quarts 2 Chicken Stock

• 2 cups 2 water

Instructions

• Placed dried California chilies in deep bowl and cover with the boiling water. Submerge chilies with a heavy bowl or cup. Let sit submerged for 15 minutes to fully rehydrate.
• In a thick-bottomed stockpot, starting with 1 tablespoon oil, brown pork in batches until all pork is lightly browned, about 3 to 5 minutes per batch. Remove each batch from stockpot and place in a bowl. Be sure not to cook the meat. Set aside. If using ground pork instead, cook the ground pork all the way through, approximately 8 to 10 minutes, then set aside.
• Strain the chiles, being sure to capture and reserve ½ cup soaking liquid. Place rehydrated chilies in a food processor with the reserved liquid. Pulse on high to make a thick paste. Set aside.
• Add onions, garlic, coriander, salt, pepper, oregano, and red pepper flakes to stockpot with pork drippings. On medium heat, mix and cook until onions are translucent, about 5 to 8 minutes. Add the browned pork, tomatoes, squash, stock, and 2 cups water. Bring to a boil. Boil for 5 minutes, then add chili purée and mix well. Reduce the heat and simmer for 5 additional minutes.
• Using a funnel, ladle the stew into jars, leaving a 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
• Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.

Notes

• Ingredient Tip: Cut squash in half, removing seeds and stringy fibers. Cut squash into long quarters. Working in batches, place quarters in microwave, flesh side down, and microwave on high for 5 minutes. When cool to touch, use a paring knife to easily peel the skin off squash.

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