Pork and Butternut Squash Stew

Makes: 8 servings Prep 20 mins Start to Finish 4 hrs 20 mins

Ingredients

1/3 cup all-purpose flour

1 tablespoon paprika

1 teaspoon ground coriander

1 teaspoon kosher salt

1 1/2 pounds pork shoulder, trimmed of excess fat

1 tablespoon vegetable oil

1 14 1/2ounce can chopped tomatoes

1 1/2 cups low-sodium chicken broth

1 medium yellow onion, cut into large dice

1 bay leaf

2 tablespoons apple cider vinegar

1 pound butternut squash

1 cup frozen lima beans

1 cup frozen corn

Directions

1. Stir together flour, paprika, coriander and salt in a large bowl. Cut pork into 1-inch cubes and toss with flour mixture. Heat oil in a large nonstick skillet, Dutch oven or pot over medium-high heat. Add pork (reserving any excess flour mixture), reduce heat to medium and cook until browned on all sides, about 10 min. Transfer to a 5- to 6-quart slow cooker if using.

2. Add remaining flour mixture to slow cooker or pot along with 1 cup water, tomatoes with juice, broth, onion, bay leaf and vinegar. Cook 6 to 7 hr on low or 3 hr on high for slow cooker or 1 hr 45 min at a simmer on the stove.

3. Peel and cut squash into 1-inch cubes. Adjust heat to high if using low heat on the slow cooker and add squash, lima beans and corn; continue to cook until squash is tender, about 1 hr for slow cooker or 1 hr at a simmer on the stove. Makes 8 servings.

Nutrition Facts

Servings Per Recipe 8
cal.(kcal)250,
Fat, total(g)9,
chol.(mg)57,
sat. fat(g)3,
carb.(g)23,
Monosaturated fat(g)4,
Polyunsaturated fat(g)1,
fiber(g)4,
sugar(g)4,
pro.(g)21,
vit. A(IU)56,
vit. C(mg)21,
Thiamin(mg)1,
Riboflavin(mg)0,
Niacin(mg)6,
Pyridoxine (Vit. B6)(mg)1,
Folate(�g)44,
Cobalamin (Vit. B12)(�g)1,
sodium(mg)437,
Potassium(mg)748,
calcium(mg)61,
iron(mg)3,
Percent Daily Values are based on a 2,000 calorie diet

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