Pork and Vegetable Stew

Oxmoor House
Briefly freezing the pork makes it easier to cut and reduces the preparation time of this perfect-for-fall stew.
9 servings (serving size: 1 cup)


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Cooking spray
2 teaspoons olive oil
1 1/2 pounds boneless pork loin, cut into 2-inch pieces
1 cup finely chopped onion
1 (28-ounce) can diced tomatoes, undrained
1 1/4 cups finely chopped celery
1 1/2 cups matchstick-cut carrots
1 (14-ounce) can fat-free, less-sodium chicken broth
1 garlic clove, minced
1 teaspoon dried rubbed sage
1/2 teaspoon salt
3/4 teaspoon pepper
3 cups (1-inch) cubed peeled butternut squash (about 14 ounces)
1 tablespoon grated orange rind


Prep: 20 Minutes
Cook: 55 Minutes

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, stirring occasionally. Add onion; sauté 5 minutes. Stir in tomatoes and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until squash and pork are tender. Stir in orange rind.

Created date

March 2010

Nutritional Information

Calories 172
Fat 5.5 g
Satfat 1.7 g
Protein 18.6 g
Carbohydrate 12.6 g
Cholesterol 45 mg
Iron 1.6 mg
Sodium 537 mg
Caloriesfromfat 29 %
Fiber 3.3 g
Calcium 74 mg