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Ingredients

• 2 pounds pork stew (from shoulder),
• trimmed of excess fat
• 1/4 cup all-purpose flour
• 2 Tbsp paprika
• 1 Tsp freshly ground pepper
• 1-2 Tbsp Vegetable oil
• 1 yellow onion, thinly sliced
• 1 can (14 1/2 ounces) chopped tomatoes
• 2 Tbsp soy sauce
• 1 bay leaf
• 1 small pumpkin (about 2 pounds), or
• butternut squash or kabucha
• 1 cup frozen, thawed lima beans or
• edamame
• 1 cup fresh or frozen, thawed corn kernels
• 3 tablespoons apple cider vinegar
• Kosher Salt to taste

Description

This Is A Great Stew For Making In A Big Pot On A Cool Day In The Spring Or Fall. We Serve It Over Rice, But It Would Also Go Nicely Over Pasta Or With An Artisan Style Bread. Cut…

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