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

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

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.

Nutrition Facts

1-1/3 cups: 371 calories, 16g fat (5g saturated fat), 67mg cholesterol, 635mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Harvest Butternut Squash Stew in Simple & Delicious October/November 2011

Reviews

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Average Rating:

sewfungramma

Sep 26, 2013

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
Pamlico

Oct 15, 2012

Not good at all! Pretty awful actually.
niagaracat

Oct 11, 2012

This was our first time having edamame and we found out we are not fans of it but the stew was great.
agirlandthreeboys

Oct 30, 2011

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!
NWW

Oct 20, 2011

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.
ephelan80

Oct 17, 2011

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.