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Pork Stew With Kabocha

Pork Stew With Kabocha
This Recipe Is:

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WebMD Recipe from Foodily.com

Adapted from Braises and Stews by Tori Ritchie

Ingredients
  • 2 pounds
    pork stew, from shoulder, trimmed of excess fat
  • 1/4 cup
    all-purpose flour
  • 2 tablespoons
    paprika
  • yellow onion, thinly sliced
  • 1 14.5 ounce can
    chopped tomatoes
  • bay leaf
  • kabocha or 1 small pumpkin or about 2 pounds butternut squash
  • 1 cup
    edamame or lima beans, frozen, thawed
  • 1 cup
    corn kernels, fresh or frozen, thawed
  • 3 tablespoons
    apple cider vinegar
  •  
    kosher salt
  •  
    freshly ground pepper
  •  
    vegetable oil
Instructions
  1. Cut meat into 2-inch pieces and pat dry with paper towels (do not rinse). Spread meat on a large piece of waxed paper or the butcher paper it came in. In a small bowl, combine flour, paprika, a generous pinch of salt, and several grindings of pepper. Sprinkle flour mixture over meat, toss to coat, then shake meat in a colander to rid it of excess flour; do in batches if the colander is small.
  2. Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of oil and set pot over medium-high heat. When oil shimmers, add enough meat to cover bottom in 1 layer. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes. Turn and brown on the other side, about 5 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
  3. When the last batch of meat has been removed, add onion and 1/2 cup water to pot, stirring to release the browned bits. Cook, stirring often, until onion is softened and liquid is almost evaporated, about 3 minutes. Add tomatoes, 1 cup water, and bay leaf and let come to a boil. Return meat and any accumulated juices to pot. Reduce heat, cover, and simmer 40 minutes.
  4. Meanwhile, with a large, heavy knife, cut the kabocha or pumpkin in half through stem end. Scoop out and discard seeds and strings. cut kabocha or pumpkin into chunks, then with a small sharp knife, pare off the peel. Cut flesh into 1-inch cubes.
  5. After meat has cooked 1 hour, add kabocha or pumpkin to the pot. Let liquid come to a boil, and then reduce heat, cover, and simmer 30 minutes more. Stir edamame or lima beans and corn into the pot, then cover and simmer until vegetables are cooked and meat is very tender, about 10 minutes more. Stir in vinegar. Turn off heat and let stand 5 to 10 minutes before serving, to settle flavors.

 

Nutritional Information
Serving Size: 6
  • Calories 593.2
  • Carbohydrates 67.4 g
    • Dietary fiber 9.6 g
  • Cholesterol 94.1 mg
  • Fat 15.8 g
    • Saturated fat 2.8 g
  • Sodium 251.5 mg
  • Protein 45.4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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