Zesty Pork & Squash Stew Canning Recipe

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Butternut and 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.

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.


  • 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 squash, peeled, seeded, and cut into 1-inch pieces (yield 5 cups)
  • 2 quarts Chicken Stock
  • 2 cups water


  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 chile purée and mix well. Reduce the heat and simmer for 5 additional minutes.
  5. Ladle the hot stew into hot jars, leaving 1 inch of headspace. Remove any air bubbles and add additional stew if necessary to maintain the 1 inch of headspace.
  6. 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.
  7. Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. 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.

Happy Canning!
Diane, The Canning Diva®


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