Spicy Thai Pork Stew
Equipment
- 5-quart Dutch oven
Ingredients
- ⅓ cup all-purpose flour
- ½ teaspoon garlic-pepper blend
- 4 boneless pork loin chops 1 inch thick (1½ lb), cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 bottle 11.5 oz peanut sauce
- 1 cup chicken broth from 32-oz carton
- 1 teaspoon crushed red pepper flakes
- 2 cups cubed 1-inch peeled butternut squash (about 12 oz)
- 1 medium red bell pepper cut into 1-inch pieces (1¼ cups)
- 4 oz fresh snow pea pods 1 cup, strings removed, cut diagonally in half
- Hot cooked white rice if desired
Instructions
- In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix.
- Add pork; seal bag and shake to coat.
- In 5-quart Dutch oven or stockpot, heat oil over medium heat.
- Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
- Stir in peanut sauce, broth and red pepper.
- Heat to boiling.
- Boil 1 minute, scraping browned bits off bottom of Dutch oven.
- Reduce heat to low; cover and simmer 30 minutes.
- Add squash.
- Cover; simmer 30 minutes or until pork and squash are tender.
- Stir in bell pepper and snow pea pods.
- Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender.
- Serve over hot cooked white rice.
Nutrition values
Calories: 480 kcal