Pork and Butternut Squash Stew
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Ingredients
2 teaspoons olive oil
1 pound boneless pork loin, peeled and cut into 3/4-inch cubes
½ teaspoon salt
¾ teaspoon freshly ground black pepper, divided
1 ½ cups chopped onion
1 teaspoon ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
5 cups peeled butternut squash, diced (about 2 1/4 pounds)
2 tablespoons tomato paste
3 cans of chicken stock (14 oz each) fat-free and lower in sodium
1 can diced tomatoes (14 1/2 oz), not peeled
To make
Preheat a dish of steamed stew and crusty bread from the oven on a cold winter evening. Bright orange zucchini and dark green cabbage give this soup not only color — these vegetables from the winter garden also contain a lot of vitamins and fiber.
Heat the oil in a large roasting pan over medium-high heat. Add the pork, salt, and 1/2 teaspoon pepper; cook for 9 minutes or until the pork is lightly browned, stirring occasionally. Remove the pork from the pan; set aside.Add the onion to the skillet; simmer for 5 minutes or until soft. Add the coriander and garlic; simmer for 1 minute. Return the pork to the pan. Add the remaining 1/4 teaspoon pepper, cabbage, and remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until vegetables are tender.
Heat the oil in a large roasting pan over medium-high heat. Add the pork, salt, and 1/2 teaspoon pepper; cook for 9 minutes or until the pork is lightly browned, stirring occasionally. Remove the pork from the pan; set aside.Add the onion to the skillet; simmer for 5 minutes or until soft. Add the coriander and garlic; simmer for 1 minute. Return the pork to the pan. Add the remaining 1/4 teaspoon pepper, cabbage, and remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until vegetables are tender.
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Author:Admin
Published: 11/20/2023 10:22 PM
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