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Harvest Butternut & Pork Stew Recipe

Harvest Butternut & Pork Stew Recipe

Cure your craving for something different with a savory stew that’s tasty with warm bread. —Erin Chilcoat, Smithtown, New York
TOTAL TIME: Prep: 20 min. Cook: 7-1/2 hours YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.