Taste of Home
Harvest Butternut & Pork Stew
TOTAL TIME: Prep: 20 min. Cook: 8 1/2 hours
YIELD: 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
Ingredients
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1/3 cup plus 1 tablespoon all-purpose flour, divided
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1 tablespoon paprika
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1 teaspoon salt
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1 teaspoon ground coriander
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1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
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1 tablespoon canola oil
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2-3/4 cups cubed peeled butternut squash
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup frozen corn, thawed
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1 medium onion, chopped
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2 tablespoons cider vinegar
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1 bay leaf
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2-1/2 cups reduced-sodium chicken broth
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1-2/3 cups frozen shelled edamame, thawed
Directions
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1.
In a large resealable container, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
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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.
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3.
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.
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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