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–+ servings

Spicy Thai Pork Stew

Couverts6
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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
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Course; One Pot Dinner / Pork / Stew
Cuisine; Thailand