SPICY THAI PORK STEW

Spicy Thai Pork Stew image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 6

Number Of Ingredients 10

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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:

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, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
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.
Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
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.

Nutrition Facts : Calories 480, Carbohydrate 19 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving (About 1 Cup), Sodium 350 mg, Sugar 6 g, TransFat 0 g