Pork and Vegetable Stew

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

Yield: 9 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.6g
  • Carbohydrate: 12.6g
  • Fiber: 3.3g
  • Cholesterol: 45mg
  • Iron: 1.6mg
  • Sodium: 537mg
  • Calcium: 74mg

Ingredients

  • 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

Preparation

  1. 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.
  2. carbo rating: 9
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork and Vegetable Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy