Southern Pork and Veggie Stew

Name: Southern Pork and Veggie Stew
Total time: 4 h 25 min
Yield: 12
Ingredients: 1 tbsp olive oil; 2 onions, diced; 2 stalks celery, diced; 2 cloves garlic, finely chopped; 1 L chicken stock; 1 can (400g) diced tomatoes; 1 can (400g) baked beans; 1 bottle (500ml) hickory-flavored barbeque sauce; 1 can (400g) cream-style corn; 3 cups shredded or chopped cooked pork; 2 cups diced peeled butternut squash; 1 cup frozen peas; 1 tsp salt; 0.75 tsp paprika; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper

A hearty stew that makes use of leftover pork roast and is loaded with a mix of sweet and savory flavors from a variety of vegetables and beans.

4 hr 25 min

easy

292kcal

calories

48g

carbohydrates

fat

fiber

18g

protein

1464mg

sodium

22g

sugar

Dinner Southern

Ingredients

1 tbsp olive oil

2 onions, diced

2 stalks celery, diced

2 cloves garlic, finely chopped

1 L chicken stock

1 can (400g) diced tomatoes

1 can (400g) baked beans

1 bottle (500ml) hickory-flavored barbeque sauce

1 can (400g) cream-style corn

3 cups shredded or chopped cooked pork

2 cups diced peeled butternut squash

1 cup frozen peas

1 tsp salt

0.75 tsp paprika

0.5 tsp ground cumin

0.25 tsp cayenne pepper

Directions

Step 1

In a large skillet over medium heat, add olive oil, onions, and celery. Cook and stir until onions are translucent, about 5-7 minutes. Add garlic and cook for an additional 2 minutes. Transfer the mixture to a slow cooker.

Step 2

Stir in the chicken stock, diced tomatoes, baked beans, barbeque sauce, pork, butternut squash, corn, peas, salt, paprika, cumin, and cayenne. Cover and cook on High for 4 hours.