Cure your craving for something different with a savory stew that’s tasty with warm bread. Edamame adds an interesting protein-packed touch.
—ERIN CHILCOAT CENTRAL ISLIP, NY
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS (2 QUARTS)
1/3 cup plus 1 tablespoon all-purpose flour, divided
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1 1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
1 tablespoon canola oil
2 3/4 cups cubed peeled butternut squash
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
1 medium onion, chopped
2 tablespoons cider vinegar
1 bay leaf
2 1/2 cups reduced-sodium chicken broth
1 2/3 cups frozen shelled edamame, thawed
1. In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
2. In a large skillet, brown the pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and the remaining flour until smooth; stir into slow cooker.
3. Cover and cook on low for 8-10 hours or until the pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard the bay leaf.