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1
Preheat the oven to 350.
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2
Season the pork with salt and pepper.
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3
In a large enameled cast-iron casserole, heat 1/2 tablespoon of the olive oil until shimmering.
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4
Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
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5
Transfer the pork to a plate.
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6
Repeat with another 1/2 tablespoon of olive oil and the remaining pork.
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7
Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes.
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8
Add the remaining 1 tablespoon of oil to the casserole.
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9
Add the onions and cook, stirring, until softened, about 5 minutes.
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10
Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute.
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11
Add the wine and boil until reduced by half.
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12
Stir in the tomatoes, reduced chicken broth and the pork.
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13
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour.
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14
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.
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15
Discard the bay leaves from the stew.
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16
Stir in half of the cilantro and sprinkle the rest on top.
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17
Spoon the stew on plates and serve with couscous.
