Jerk Pork and Vegetable Stew

Slow-Cooker Time: Low 6 to 8 hours Preparation Time: 20 minutes Cooking Time: 15 minutes Servings: 4

Ingredients • 1 Ontario Greenhouse Sweet Red Pepper, chopped • 3 cups (750 mL) peeled, cubed Ontario Butternut Squash (about 1 lb/500 g) • 1 tbsp (15 mL) vegetable oil • 1-1/2 lb (750 g) Ontario Pork Shoulder, trimmed and cut into cubes • 1 Ontario Onion, chopped • 1 clove Ontario Garlic, minced • 1 tbsp (15 mL) minced fresh gingerroot • 2 tbsp (25 mL) all-purpose flour • 1/2 tsp (1 mL) salt • Pinch pepper • 1/2 cup (125 mL) low-sodium chicken broth • 1 tbsp (15 mL) jerk paste (or to taste) • 2 tbsp (25 mL) chopped fresh Ontario Coriander • 3 Ontario Green Onions, sliced

Instructions Place red pepper and squash in slow-cooker. In large nonstick skillet, heat oil over medium heat. Cook pork, in batches, until browned, about 5 minutes. Place in slow-cooker. Add onion, garlic and ginger to skillet and cook until lightly softened, 2 to 3 minutes. Stir flour, salt and pepper into onion mixture.

In medium bowl, whisk broth and jerk paste until smooth; stir into skillet and bring to simmer. Pour over pork and vegetables. Cover and cook on Low for 6 to 8 hours or until pork and vegetables are tender. Sprinkle with coriander and green onions.

Nutritional information PROTEIN: 40 grams FAT: 15 grams CARBOHYDRATE: 22 grams CALORIES: 378 FIBRE: 3 grams SODIUM: 620 mg