![Jerk Pork and Vegetable Stew](https://www.ontario.ca/sites/default/files/jerkporkandvegetablestew_thumbnail_0.jpg)
Slow-Cooker Time: Low 6 to 8 hours
Preparation Time:
Cooking Time:
Servings: 4
Ingredients
- 1 Ontario Greenhouse Sweet Red Pepper, chopped
- 3 cups (750 mL) peeled, cubed Ontario Butternut Squash (about 1 lb/500 g)
- 1 tbsp (15 mL) vegetable oil
- 1-1/2 lb (750 g) Ontario Pork Shoulder, trimmed and cut into cubes
- 1 Ontario Onion, chopped
- 1 clove Ontario Garlic, minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 2 tbsp (25 mL) all-purpose flour
- 1/2 tsp (1 mL) salt
- Pinch pepper
- 1/2 cup (125 mL) low-sodium chicken broth
- 1 tbsp (15 mL) jerk paste (or to taste)
- 2 tbsp (25 mL) chopped fresh Ontario Coriander
- 3 Ontario Green Onions, sliced
Instructions
Place red pepper and squash in slow-cooker. In large nonstick skillet, heat oil over medium heat. Cook pork, in batches, until browned, about 5 minutes. Place in slow-cooker. Add onion, garlic and ginger to skillet and cook until lightly softened, 2 to 3 minutes. Stir flour, salt and pepper into onion mixture.
In medium bowl, whisk broth and jerk paste until smooth; stir into skillet and bring to simmer. Pour over pork and vegetables. Cover and cook on Low for 6 to 8 hours or until pork and vegetables are tender. Sprinkle with coriander and green onions.
Nutritional information
PROTEIN: 40 grams
FAT: 15 grams
CARBOHYDRATE: 22 grams
CALORIES: 378
FIBRE: 3 grams
SODIUM: 620 mg