Sure - it was supposed to be pork and pumpkin, but we have an abundance of butternut squash in the garden.
I boned pork chops and did a 1" dice on the meat. I diced onion, squash, and potatoes and minced a big whack of ginger, six cloves of garlic and cleaned two dried chilies.
I turned on the slow cooker and lined the bottom with the pork bones. Next I dredged the meat in well seasoned flour and seared in bacon fat in two batches then transfered them to the cooker.
I added the veg to the pan and cooked them for a couple minutes then deglazed with a bottle of pumpkin ale. I added two table spoons of tomato paste and a can of Rotel tomatoes and transfered that to the cooker.
Next I added the two dried chilies, two bay leaves and adjusted the seasoning. Then just put the lid on and let her cook on high for 4 hours then turned it off and let it coast till serving.
I served it in bowls with French bread - yummy.
Now - when I reheat the left overs I'll add some chicken stock and collard greens just for a change of pace.