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Add a photoThis is a great stew for making in a big pot on a cool day in the Spring or Fall. We serve it over rice, but it would also go nicely over pasta or with an artisan style bread.
Ingredientes
- 2 pounds pork stew (from shoulder),
- trimmed of excess fat
- 1/4 cup all-purpose flour
- 2 Tbsp paprika
- 1 Tsp freshly ground pepper
- 1-2 Tbsp Vegetable oil
- 1 yellow onion, thinly sliced
- 1 can (14 1/2 ounces) chopped tomatoes
- 2 Tbsp soy sauce
- 1 bay leaf
- 1 small pumpkin (about 2 pounds), or
- butternut squash or kabucha
- 1 cup frozen, thawed lima beans or
- edamame
- 1 cup fresh or frozen, thawed corn kernels
- 3 tablespoons apple cider vinegar
- Kosher Salt to taste
Direcciones
- Cut the meat into 2-inch pieces and pat dry with paper towels. Spread meat on a large piece of waxed paper or cutting board. In a small bowl, combine the flour, paprika, a generous pinch of salt, and the pepper. Sprinkle flour mixture over meat, toss to coat, then shake meat in a colander to rid it of excess flour; do in batches if the colander is small.
- Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over medium-high heat. When hot, add enough meat to cover bottom in 1 layer. Cook until meat is browned on bottom, about 4 minutes. Turn and brown on the other side, about 4 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
- When last batch of meat has been removed, add the onion and 1/2 cup water to pot, stirring to release browned bits. Cook, stirring often, until onion is softened and liquid is almost evaporated, about 3 minutes. Add the tomatoes, 1 cup water, the soy sauce, and bay leaf and let come to a boil. Return meat and any accumulated juices to pot. Reduce heat, cover, and simmer 40 minutes.
- Meanwhile, with a heavy knife, cut the pumpkin in half through stem end. Scoop out and discard seeds and strings. Cut pumpkin into chunks, then with a small, sharp knife, pare off the peel. Cut flesh into l-inch cubes.
- After meat has cooked 1 hour, add pumpkin to pot. Let liquid come to a boil, then reduce heat, cover, and simmer 30 minutes more.
- Stir the lima beans and corn into pot, then cover and simmer until vegetables are cooked and meat is very tender, about 10 minutes more. Stir in the vinegar.
- Turn off heat and let stand 5 to 10 minutes before serving, to settle flavors.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 64 | 25% |
| Total Fat 7.49g | 9% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 358mg | 15% |
| Potassium 1027mg | 29% |
| Total Carbs 34.25g | 9% |
| Dietary Fiber 11.0g | 37% |
| Sugars 6.14g | 4% |
| Protein 15.48g | 25% |
Evaluaciones
01 de Junio de 2011
I love just about any dish made with Kabucha, and this was no exception. Delicious!Yo he cocinado/probado esta receta
