PUMPKIN-PORK STEW

Pumpkin-Pork Stew image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup all-purpose flour
1 teaspoon garlic-pepper blend
1 teaspoon salt
4 boneless pork sirloin chops, 1/2 inch thick (1 1/2 lb), cut into 1-inch pieces
3 tablespoons vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 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 (1 1/4 cups)

Steps:

In 1-gallon resealable food-storage plastic bag, shake flour and 1/2 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 1/2 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.

Nutrition Facts : Calories 320, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g