Pork and Butternut Squash Stew



1/3 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
1 1/2 pounds pork shoulder, trimmed of excess fat
1 tablespoon vegetable oil
1 14 1/2 ounce can chopped tomatoes
1 1/2 cups low-sodium chicken broth
1 medium yellow onion, cut into large dice
1 bay leaf
2 tablespoons apple cider vinegar
1 pound butternut squash
1 cup frozen lima beans
1 cup frozen corn

1. Stir together flour, paprika, coriander and salt in a large bowl. Cut pork into 1-inch cubes and toss with flour mixture. Heat oil in a large nonstick skillet, Dutch oven or pot over medium-high heat. Add pork (reserving any excess flour mixture), reduce heat to medium and cook until browned on all sides, about 10 min. Transfer to a 5- to 6-quart slow cooker if using.
2. Add remaining flour mixture to slow cooker or pot along with 1 cup water, tomatoes with juice, broth, onion, bay leaf and vinegar. Cook 6 to 7 hr on low or 3 hr on high for slow cooker or 1 hr 45 min at a simmer on the stove.
3. Peel and cut squash into 1-inch cubes. Adjust heat to high if using low heat on the slow cooker and add squash, lima beans and corn; continue to cook until squash is tender, about 1 hr for slow cooker or 1 hr at a simmer on the stove.

Yield: 8 servings

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