Harvest Butternut & Pork Stew

Name: Harvest Butternut & Pork Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings (2 quarts).
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

6 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 8 hours

Makes

6 servings (2 quarts)

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

Harvest Butternut & Pork Stew Recipe photo by Taste of Home

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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 until pork and vegetables are tender, 8-10 hours. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.