Pork and Vegetable Stew

Name: Pork and Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 680 grams boneless pork loin, cut into 2-inch pieces; 710 milliliters (1-inch) cubed peeled butternut squash (about 14 ounces); 794 grams diced tomatoes, undrained; 355 milliliters matchstick-cut carrot; 296 milliliters finely chopped celery; 1 teaspoon dried rubbed sage; 397 grams fat-free, less-sodium chicken broth; 1 garlic clove, minced; 2 teaspoons olive oil; 237 milliliters finely chopped onion; 1 Tbsp grated orange rind; 1 teaspoons pepper; 1 teaspoons salt

Pork and Vegetable Stew is a gluten free, dairy free, and primal recipe with 9 servings. This main course has 178 calories, 20g of protein, and 4g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe. If you have salt, matchstick-cut carrot, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Heat oil in Dutch oven coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Dutch Oven

Add pork; cook 5 minutes, stirring occasionally.

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Pork

Add onion; saut 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.

Ingredients you will need

Orange Zest