Sweet and Spicy Vegetable-Pork Stew

Serves 4

The sweetness in this North-African style stew spiced with paprika, cumin, ginger, cayenne, and cloves comes from golden raisins (sometimes called sultanas). Be sure to look for those that don’t contain sulfites.

Prep: 20 minutes

Slow Cook: 8 hours (low) or 4 hours (high)

Total: 8 hours 20 minutes

• 1¼ to 1½ pounds boneless pork shoulder, fat trimmed, cut into 1-inch pieces
• 1 tablespoon paprika
• 1 teaspoon coarse salt
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ¼ to ½ teaspoon cayenne pepper
• ⅛ teaspoon ground cloves
• 1 butternut squash (1 pound), peeled, seeded, and cut into 1-inch pieces (about 1½ cups)
• 1 medium rutabaga, peeled and cut into 1-inch pieces (about 2 cups)
• 2 stalks celery, cut crosswise into ½-inch-thick pieces
• 1 medium red onion, chopped
• 2 cups Whole30-compliant chicken broth or Chicken Bone Broth
• ¼ cup unsulfured golden raisins
• Chopped green onions or fresh chives

Place the pork in a 3½- or 4-quart slow cooker In a small bowl, stir together the paprika, salt, cumin, ginger, cayenne pepper, and cloves. Sprinkle over the meat and toss to coat. Add the squash to the slow cooker along with the rutabaga, celery, onion, and broth. Cover and cook on low for 8 to 9 hours or on high for 4 to 4½ hours.

Stir the raisins into the stew just before serving. Top with chopped green onions or chives.