Pork and Vegetable Stew

Briefly freeze the pork to make it easier to cut into pieces.


9 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 172
Caloriesfromfat 0.0 %
Fat 5.5 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.6 g
Carbohydrate 12.6 g
Fiber 3.3 g
Cholesterol 45 mg
Iron 1.6 mg
Sodium 537 mg
Calcium 74 mg


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


1. Heat oil in Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, stirring occasionally. Add onion; sauté 5 minutes. Stir in squash 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.

carbo rating: 9