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.