Pork and Butternut Squash Stew

Name: Pork and Butternut Squash Stew
Prep time: 59 min
Cook time: 59 min
Total time: 59 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 454 grams boneless pork loin, trimmed and cut into 3/4-inch cubes; 1 kilograms cups cubed peeled butternut squash (about; 411 grams diced tomatoes, un-drained; 1 kilograms fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 1 teaspoon ground coriander; 454 grams cups coarsely chopped fresh kale (about; 2 teaspoons olive oil; 355 milliliters chopped onion; 1 teaspoons salt; 2 Tbsps tomato paste

Pork and Butternut Squash Stew is a gluten free, dairy free, and primal recipe with 8 servings. One serving contains 208 calories, 19g of protein, and 4g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 59 minutes. Head to the store and pick up olive oil, kale, canned tomatoes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally.

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Pepper

Pork

Salt

Remove pork from pan; set aside.

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Pork

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Frying Pan

Add onion to pan; saut 5 minutes or until tender.

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Onion

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Frying Pan

Add coriander and garlic; saut 1 minute. Return pork to pan.

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Coriander

Garlic

Pork

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Frying 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.

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Vegetable