Pork And Butternut Squash Stew

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Oxmoor House


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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

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