Harvest Butternut & Pork Stew

• 1/3 cup plus 1 tablespoon all-purpose flour, divided
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
• 1 tablespoon canola oil
• 2-3/4 cups cubed peeled butternut squash
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen corn, thawed
• 1 medium onion, chopped
• 2 tablespoons cider vinegar
• 1 bay leaf
• 2-1/2 cups reduced-sodium chicken broth
• 1-2/3 cups frozen shelled edamame, thawed

1. In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
2. In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker.
3. Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.

flour, paprika, salt, ground coriander, pork shoulder butt roast, canola oil, butternut squash, tomatoes, frozen corn, onion, cider vinegar, bay leaf, chicken broth

Taken from www.tasteofhome.com/recipes/harvest-butternut-pork-stew/ (may not work)