Directions:
- In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
- 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.
- Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf. Yield: 6 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.46 Kcal (1534 kJ) | ||
| Calories from fat | 144.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.06g | 25% | |
|---|---|---|---|
| Cholesterol | 82.22mg | 27% | |
| Sodium | 946.66mg | 39% | |
| Potassium | 979.25mg | 21% | |
| Total Carbs | 26.39g | 9% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 30.15g | 60% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.5mg | 20% | |
| Calcium | 105.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 95.21 Kcal (399 kJ) | ||
| Calories from fat | 37.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 25% | |
|---|---|---|---|
| Cholesterol | 21.36mg | 27% | |
| Sodium | 245.95mg | 39% | |
| Potassium | 254.42mg | 21% | |
| Total Carbs | 6.86g | 9% | |
| Sugars | 1.68g | 26% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 7.83g | 60% | |
| Vitamin C | 5.1mg | 33% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.9mg | 20% | |
| Calcium | 27.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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