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Harvest Butternut & Pork Stew Recipe

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Cure your craving for something different with a savory stew that’s tasty with warm bread. —Erin Chilcoat, Smithtown, New York

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Harvest Butternut & Pork Stew Recipe

Prep: 20 min. Cook: 7-1/2 hours

Yield: 6 Servings

20 450 470

Ingredients

1/3 cup plus 1 tablespoon all-purpose flour, divided
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
1 tablespoon canola oil
2-3/4 cups cubed peeled butternut squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
1 medium onion, chopped
2 tablespoons cider vinegar
1 bay leaf
2-1/2 cups reduced-sodium chicken broth
1-2/3 cups frozen shelled edamame, thawed

Directions

In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker.
Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf. Yield: 6 servings (2 quarts).

Nutritional Facts 1-1/3 cups equals 371 calories, 16 g fat (5 g saturated fat), 67 mg cholesterol, 635 mg sodium, 30 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Harvest Butternut & Pork Stew in Simple & Delicious October/November 2011, p22

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Reviews for Harvest Butternut & Pork Stew (3)

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Harvest Butternut & Pork Stew

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Reviewed on Oct. 30, 2011 by agirlandthreeboys

Love this recipe! I was looking for an easy recipe to make for a friend of mine that just had a baby and this one was perfect. She loved it!

Reviewed on Oct. 20, 2011 by NWW

Made this for dinner this evening, and it was really great! Followed the recipe exactly, adding salt and pepper to taste. Served over brown rice with buttered sweet bread for a delicious fall meal.

Reviewed on Oct. 17, 2011 by ephelan80

This was delicious! I trimmed all the fat from the pork and left out the coriander and vinegar. My husband loved it and asked that I make this recipe a "regular." We both added salt & pepper at the table. Since there are only 2 of us and it makes 6 servings I plan to freeze some for later.