- 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
- 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).
Reviews for Harvest Butternut & Pork Stew
"I don't care for edamame, so I substituted a can of baby lima beans, drained. Next time I will try frozen cut green beans"
"Not good at all! Pretty awful actually."
"This was our first time having edamame and we found out we are not fans of it but the stew was great."
"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!"
"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."