Ingredients
1/4
cup all-purpose flour
1
teaspoon garlic-pepper blend
1
teaspoon salt
4
boneless pork sirloin chops, 1/2 inch thick (1 1/2 lb), cut into 1-inch pieces
3
tablespoons vegetable oil
1
can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2
cups chicken broth (from 32-oz carton)
1
tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1
teaspoon dried oregano leaves
1
dried bay leaf
2
cups cubed (1 inch) peeled butternut or buttercup squash (about 12 oz)
2
cups frozen cut green beans (from 12-oz bag)
1
medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
Preparation
In 1-gallon resealable food-storage plastic bag, shake flour and 1/2 teaspoon each of the garlic-pepper blend and salt until mixed. Add pork to bag; shake to coat.
In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges. Discard any remaining flour mixture.
Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining 1/2 teaspoon each garlic-pepper blend and salt. Heat to boiling, scraping browned bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
Stir in squash and green beans. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Stir in bell pepper. Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender. Remove and discard bay leaf before serving.
