Pork and Butternut Squash Stew

Pork and Butternut Squash Stew
Photo by Oxmoor House

Ingredients

  • 6 cups coarsely chopped fresh kale (about 1 pound)
  • 2 teaspoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons olive oil
  • 2 tablespoons tomato paste
  • 5 cups cubed peeled butternut squash (about 2 1/4 pounds)
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • + 8 more ingredients
    • 1 teaspoon ground coriander
    • 1 ½ cups chopped onion
    • ¾ teaspoon freshly ground black pepper, divided
    • ½ teaspoon salt
    • 1 (14 1/2-ounce) can diced tomatoes, un-drained
    • 2 garlic cloves, minced
    • 1 ½ cups chopped onion
    • 1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes

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. Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pa...

View full recipe at My Recipes

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