Pork and Butternut Squash Stew

Ingredients

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

Preparation

1. 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.
2. Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.