Pork And Butternut Squash Stew

• 2 teaspoons olive oil
• 1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/2 cups chopped onion
• 1 teaspoon ground coriander
• 2 garlic cloves, minced
• 6 cups coarsely chopped fresh kale (about 1 pound)
• 5 cups cubed peeled butternut squash (about 2 1/4 pounds)
• 2 tablespoons tomato paste
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (14 1/2-ounce) can diced tomatoes, un-drained

1. Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.
2. Add onion to pan; saute 5 minutes or until tender. Add coriander and garlic; saute 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

olive oil, pork loin, salt, freshly ground black pepper, onion, ground coriander, garlic, fresh kale, butternut squash, tomato paste, chicken broth, tomatoes

Taken from www.myrecipes.com/recipe/pork-butternut-squash-stew (may not work)