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
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
Reviews
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
Not good at all! Pretty awful actually.
This was our first time having edamame and we found out we are not fans of it but the stew was great.
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!
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.
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.