~1.5 lb butternut squash (sweet potatoes also work)
1/2 lb potatoes
Onions (yellow & red)
1 can diced/crushed tomatoes
1-2 bell pepper
Carrots
Garlic
Chipotle chilis (in adobo sauce)
Paprika
Bay leaf
Marinade
Finely mince one yellow onion, three cloves garlic in a food processor; add one can (~3/4 cup) chilis and sauce, puree. Marinate chopped pork (~bite size cubes) 1-4 hours.
Stew
Skin butternut squash and chop into 3/4 in cubes, do the same for potatoes (keep skin, if you like). Dice red onions (one small, half big) and peppers (1-2), chop slivers of carrot (~3 whole), smash & mince two cloves garlic.
Working in ~3/4 lb batches lightly brown all pork (do not cook fully) in a large pot, set aside.
Heat oven to ~315 or so
Throw veggies in pot on medium with olive oil, season and let sweat 10-15 minutes, stirring periodically. Dust with ~3/4 tsp paprika, smoked would be best) and mix.
Cover with broth by about half an inch.
Bring to a boil, drop to very low and add diced tomatoes.
Add pork back to pot (with any juice that leaks out, of course) with two bay leaves.
Toss the whole thing in the oven with a lid and bake for about an hour. Take the lid off for another half.
If it looks dry add a bit of broth, if it's too brothy mash the hell out of a few potato and squash chunks and mix in.
It was pretty damn hot as I added more chipotles toward the end but it's great for frigid eves such as this last weekend, really clears the sinuses up.
