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Spicy Thai Pork Stew

Name: Spicy Thai Pork Stew
Prep time: 30 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Asian
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

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Prep 30 min
Total 1 hr 40 min
Servings 6

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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.

By Betty Crocker Kitchens

Updated Aug 10, 2011

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Top each serving with chopped dry-roasted peanuts and fresh cilantro.

Nutrition

480 Calories, 30g Total Fat, 34g Protein, 19g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (About 1 Cup)

Calories: 480

Calories from Fat: 270

Total Fat: 30g; 46%

Saturated Fat: 7g; 35%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 350mg; 14%

Potassium: 770mg; 22%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 3g; 15%

Sugars: 6g

Protein: 34g

% Daily Value*:

Vitamin A: 120%; 120%

Vitamin C: 50%; 50%

Calcium: 4%; 4%

Iron: 15%; 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;