HARVEST BUTTERNUT & PORK STEW
Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
SOUTHWESTERN PORK AND SQUASH SOUP
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
PORK AND WINTER SQUASH STEW
Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
Nutrition Facts : Calories 298 calories, Fat 14g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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PORK AND SQUASH STEW WITH GINGER-RED CABBAGE SLAW
From bhg.com
Servings 6Calories 372 per servingTotal Time 2 hrs 10 mins
- In a large bowl combine 1 tsp. kosher salt, curry powder, coriander, and allspice. Add pork to bowl; toss to coat. In a 4- to 6-qt. Dutch oven heat 1 Tbsp. olive oil over medium-high. Add half the pork; cook and stir until browned. Using a slotted spoon, transfer pork to a bowl. Repeat with an additional 1 Tbsp. olive oil and remaining pork; transfer to the bowl. Add leeks and celery to Dutch oven; reduce heat to medium. Cook and stir 5 minutes, scraping up browned bits from bottom.
- Add pork and broth to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 1 hour, stirring occasionally. Stir in squash and apples. Simmer, covered, 25 minutes. Uncover; cook 5 minutes more or until squash and pork are tender. Season to taste.
- Just before serving, prepare Ginger-Red Cabbage Slaw; ladle stew into bowls and top with slaw. Serves 6.
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5/5 (3)Total Time 59 minsServings 8Calories 212 per serving
- 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.
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3.9/5 (104)Estimated Reading Time 3 minsServings 6
- Combine pork, coriander, half of garlic, and 1 Tbsp. salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.
- Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
- Toast chiles on a clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.
- Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8–10 minutes; transfer to a plate.
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