Ingredients
- 1 cup chopped white onions
- ¾ lb pork chops - cut into bite-size cubes
- 1 can tomato sauce - 398 ml
- 2 cups broth
- 1 can white beans - 19 oz
- 1 acorn squash - peeled, seeded, and cut into 1-inch chunks
- ½ tsp ground sage
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp dried parsley
- 2 bay leaves
- 1 ½ cups frozen green beans - chopped
Instructions
- Heat a small amount of cooking oil over medium-high heat. Sautee 1 cup of chopped white onion until it turns translucent. 1-2 minutes.
- Add ¾ lb chopped pork chops and brown on all sides.
- Transfer the pork and onion to a strainer to remove excess liquid and set aside for now.
- Wash the acorn squash, then slice it in half. Use a spoon to scoop out the inside seeds and strings. Use a vegetable peeler to remove the green skin. Carefully use a knife to remove the skin in the grooves. Chop the squash into bite-sized cubes.
- In the same pot, add 1 acorn squash, 1 can tomato sauce, 2 cups broth, 1 can white beans, ½ tsp ground sage, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp dried parsley, 2 bay leaves, ½ tsp salt, and ¼ tsp ground black pepper. Bring to a boil, then reduce to let simmer for 15-20 minutes.
- Stir in pork, onion, and 1 ½ cups frozen green beans, heat through for 1-2 minutes. Scoop into bowls. Serve and enjoy!
Recipe Notes:
This stew can be stored in an airtight container in the fridge for up to 5 days.
Nutrition Info
Calories: 227kcal | Carbohydrates: 30g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1079mg | Potassium: 1137mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 4mg
The nutritional information provided is an estimate and is per serving.
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