Pork, Pineapple and Acorn Squash Stew
This flavorful stew simmers the day away in the slow-cooker. Serve over hot cooked rice accompanied with warm corn muffins. Leftovers reheat nicely for lunch tomorrow.
2 pounds boneless pork shoulder, cut into 3/4-inch cubes
1 large onion, chopped
1 (14.5-ounce) can chicken broth
1 teaspoon salt
2 acorn squash, seeded, cut into 1/2-inch slices, pared, cubed
1 (10-ounce) package frozen lima beans
1 teaspoon grated lime zest
1 tablespoon lime juice
1 (13.5-ounce) can pineapple chunks
3 tablespoons cornstarch
1/4 cup brown sugar, packed
- Stir together pork, onion, broth, salt, squash, lima beans, lime zest, and lime juice in a 3 1/2 to 4-quart slow cooker. Cover and cook on low setting for 7 hours.
- Drain pineapple and mix juice with cornstarch and brown sugar. Add pineapple chunks to stew. Gently stir the cornstarch mixture into the stew, mix thoroughly. Cover and continue to cook for 1 hour.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.