This flavorful stew simmers
the day away in the slow-cooker. Leftovers reheat nicely for
lunch tomorrow. Serve over hot cooked rice accompanied with warm
corn muffins.
Pork, Pineapple
and Acorn Squash Stew
- 2 pounds boneless pork
shoulder, cut into 3/4-inch cubes
1 large onion, chopped
1 (14 1/2-ounce) can chicken broth
1 teaspoon salt
2 acorn squash, seeded, cut into 1/2-inch slices, pared, cubed
1 (10-ounce) package frozen lima beans
1 teaspoon grated lime zest
1 tablespoon lime juice
1 (13 1/2-ounce) can pineapple chunks
3 tablespoons cornstarch
1/4 cup packed brown sugar
- Stir together pork, onion,
broth, salt, squash, lima beans, lime zest, and lime juice in
a 3 1/2 to 4-quart slow cooker. Cover and cook on low setting
for 7 hours.
- Drain pineapple and mix
juice with cornstarch and brown sugar. Add pineapple chunks to
stew. Gently stir the cornstarch mixture into the stew, mix thoroughly.
Cover and continue to cook for 1 hour.
Serves 6.
Wine recommendation: Serve
with a chilled Sauvignon Blanc or ice cold beer.
Nutrition Facts
Calories 440 calories
Protein 32 grams
Fat 15 grams
Sodium 710 milligrams
Cholesterol 95 milligrams
Saturated Fat 5 grams
Carbohydrates 45 grams
Fiber 6 grams
Recipe provided courtesy of Pork, The Other White
Meat.
