- 1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 3/4 cups low-sodium nonfat chicken broth
- 2 large onions, coarsely chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1/4 teaspoon crushed red pepper
- 2 bay leaves
- 2/3 cup dry white wine
- One 28-ounce can crushed tomatoes
- 1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
- 1/2 cup coarsely chopped cilantro
- Couscous, for serving
- Preheat the oven to 350°. Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat 1/2 tablespoon of the olive oil until shimmering. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes. Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork.
- Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes.
- Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring, until softened, about 5 minutes. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, reduced chicken broth and the pork. Bring to a simmer, cover, then transfer to the oven and bake for 1 hour.
- Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes.
- Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.
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