Pumpkin-Pork Stew
Equipment
Ingrediënten
- ¼ cup all-purpose flour
- 1 teaspoon garlic-pepper blend
- 1 teaspoon salt
- 4 boneless pork sirloin chops ½ inch thick (1½ lb), cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 can pumpkin not pumpkin pie mix
- 2½ cups chicken broth from 32-oz carton
- 1 tablespoon finely chopped chipotle chiles in adobo sauce from 7-oz can
- 1 teaspoon dried oregano leaves
- 1 dried bay leaf
- 2 cups cubed 1-inch peeled butternut or buttercup squash (about 12 oz)
- 2 cups frozen cut green beans from 12-oz bag
- 1 medium red bell pepper cut into 1-inch pieces (1¼ cups)
Instructies
- In 1-gallon resealable food-storage plastic bag, shake flour and ½ teaspoon each of the garlic-pepper blend and salt until mixed.
- Add pork to bag; shake to coat.
- In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
- Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges.
- Discard any remaining flour mixture.
- Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining ½ teaspoon each garlic-pepper blend and salt.
- Heat to boiling, scraping browned bits off bottom of Dutch oven.
- Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
- Stir in squash and green beans.
- Heat to boiling.
- Reduce heat; cover and simmer 15 minutes.
- Stir in bell pepper.
- Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender.
- Remove and discard bay leaf before serving.
Nutritional Information
Calories: 320 kcal
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