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Harvest Butternut & Pork Stew

 Harvest Butternut & Pork Stew
Cure your craving for something different with a savory stew that’s tasty with warm bread. —Erin Chilcoat, Smithtown, New York
6 ServingsPrep: 20 min. Cook: 7-1/2 hours

Ingredients

  • 1/3 cup plus 1 tablespoon King Arthur Unbleached 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

2 of 2

Harvest Butternut & Pork Stew (continued)

Directions (continued)

  • 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.