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Pork and Butternut Squash Stew

Makes: 8  servings Prep 20 mins Start to Finish 4 hrs 20 mins
Pork and Butternut Squash Stew

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(µg)44,
  • Cobalamin (Vit. B12)(µg)1,
  • sodium(mg)437,
  • Potassium(mg)748,
  • calcium(mg)61,
  • iron(mg)3,
  • Percent Daily Values are based on a 2,000 calorie diet