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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
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    6 servings (2 quarts)


  • 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.
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.

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  • 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.