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Pork, Pineapple and Acorn Squash Stew

Name: Pork, Pineapple and Acorn Squash Stew
Total time: 8 h 15 min
Yield: 6
Ingredients: 2 pounds boneless pork shoulder cut into 3/4-inch cubes; 1 onion large, chopped; 14 1/2 ounces chicken broth; 1 teaspoon salt; 2 acorn squash seeded, cut into 1/2-inch sliced, pared and cubed; 10 ounces frozen lima beans; 1 tablespoon lime zest; 1 tablespoon lime juice; 13 1/2 ounces pineapple chunks; 3 tablespoons cornstarch; 1/4 cup brown sugar

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Ingredients

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6 SERVINGS

2 pounds boneless pork shoulder (cut into 3/4-inch cubes)

1 onion (large, chopped)

14.5 ounces chicken broth

1 teaspoon salt

2 acorn squash (seeded, cut into 1/2-inch sliced, pared and cubed)

10 ounces frozen lima beans

1 tablespoon lime zest

1 tablespoon lime juice

13.5 ounces pineapple chunks

3 tablespoons cornstarch

1/4 cup brown sugar

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Directions

Stir together pork, onion, broth, salt, squash, lima beans, lime zest, and lime juice in a 3 1/2-4-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.

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Pork, Pineapple and Acorn Squash Stew

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