Spicy Thai Pork Stew

For a simple supper for six, try this flavorful stew of pork, butternut squash, peanut sauce and more. It simmers on the stove and is a nice change from beef stew.

  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 6

Ingredients

1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon garlic-pepper blend
4
boneless pork loin chops, 1 inch thick (1 1/2 lb), cut into 1-inch cubes
3
tablespoons vegetable oil
1
bottle (11.5 oz) peanut sauce
1
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon crushed red pepper flakes
2
cups cubed (1 inch) peeled butternut squash (about 3/4 lb)
1
medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
4
oz fresh snow pea pods (1 cup), stings removed, cut diagonally in half
  • 1 In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
  • 2 In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
  • 3 Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
  • 4 Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
  • 5 Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.

Expert Tips

Top each serving with chopped dry-roasted peanuts and fresh cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (About 1 Cup)
Calories
480
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
350mg
350%;
Total Carbohydrate
19g
19%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
50%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.