Spicy Thai Pork Stew

Prep 30 min
Total 1 hr 40 min
Servings 6

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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.

Ingredients

1/3 cup (75 mL) all-purpose flour
1/2 tsp (2 mL) garlic-pepper blend
4 boneless pork loin chops, 1 inch (2.5 cm) thick (1 1/2 lb/ 750 g), cut into 1-inch (2.5 cm) cubes
3 tbsp (45 mL) vegetable oil
1 bottle (11.5 oz) peanut sauce
1 cup (250 mL) chicken broth
1 tsp (5 mL) crushed red pepper flakes
2 cups (500 mL) cubed (1 inch/2.5 cm) peeled butternut squash (about 3/4 lb/375 g)
1 medium red bell pepper, cut into 1-inch (2.5 cm) pieces (1 1/4 cups/300 mL)
4 oz (125 g) fresh snow pea pods (1 cup/250 mL), strings removed, cut diagonally in half

Steps

1

In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
2

In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
3

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.
4

Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
5

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.