Harvest Butternut and Pork Stew

Cure your craving for something different with a savory stew that’s tasty with warm bread. —Erin Chilcoat, Smithtown, New York

Harvest Butternut and Pork Stew

Ingredients

1/3 cup plus 1 tablespoon 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

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 7-9 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).




Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Harvest-Butternut---Pork-Stew