Pork and Butternut Squash Stew |
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Prep Time: 20 Minutes Cook Time: 39 Minutes |
Ready In: 59 Minutes Servings: 8 |
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Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber. Ingredients:
2 teaspoons olive oil |
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes |
1/2 teaspoon salt |
3/4 teaspoon freshly ground black pepper, divided |
1 1/2 cups chopped onion |
1 teaspoon ground coriander |
2 garlic cloves, minced |
6 cups coarsely chopped fresh kale (about 1 pound) |
5 cups cubed peeled butternut squash (about 2 1/4 pounds) |
2 tablespoons tomato paste |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14 1/2-ounce) can diced tomatoes, un-drained |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.
2. Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
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