Spicy Thai Pork Stew

Prep 30 min
Total 1 hr 40 min
Servings 6

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 August 10, 2011

Make with

Gold Medal Flour

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

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.

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

Nutrition Facts

Serving Size: 1 Serving (About 1 Cup)

Calories: 480
Calories from Fat: 270

% Daily Value

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;