- Calories 212
- Fat 4.2g
- Satfat 1.1g
- Protein 17.4g
- Carbohydrate 30.0g
- Cholesterol 32mg
- Iron 2.9mg
- Sodium 658mg
- Caloriesfromfat 18%
- Fiber 5.6g
- Calcium 163mg
Pork and Butternut Squash Stew
Oxmoor House
Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.
How to Make It
Step 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.
Step 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.
Oxmoor House Healthy Eating Collection
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byrdieep's Review
My family and friends LOVE this recipe. Easy and feeds a bunch. I used 2 cans of tomatoes, a whole BOX of cut butternut, 2/3 big bag of chopped Kale, and added a can or two of cannelloni. A package of pork chops that were on sale. I also put everything beside the cannelloni and butternut in the big crockpot and let it stew. Added the soft veggies mid way through.
PKcookin's Review