Harvest Butternut & Pork Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cure your craving for something different with a savory stew thatâs tasty with warm bread. âErin Chilcoat, Smithtown, New York Ingredients:
1/3 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1 tablespoon paprika |
1 teaspoon salt |
1 teaspoon ground coriander |
1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes |
1 tablespoon canola oil |
2-3/4 cups cubed peeled butternut squash |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup frozen corn, thawed |
1 medium onion, chopped |
2 tablespoons cider vinegar |
1 bay leaf |
2-1/2 cups reduced-sodium chicken broth |
1-2/3 cups frozen shelled edamame, thawed |
Directions:
1. 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.
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.
3. 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).
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