Spicy Thai Pork Stew

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

Minutes

Total Time

1:40

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Top each serving with chopped dry-roasted peanuts and fresh cilantro.

Nutrition Information:

1 Serving (1 Serving (About 1 Cup))
  • Calories 480
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 350mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 34g;
Percent Daily Value*:
    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.