Ingredients
1/3 cup plus 1 tablespoon all-purpose flour, divided1 tablespoon paprika1 teaspoon salt1 teaspoon ground coriander1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes1 tablespoon canola oil2-3/4 cups cubed peeled butternut squash1 can (14-1/2 ounces) diced tomatoes, undrained1 cup frozen corn, thawed1 medium onion, chopped2 tablespoons cider vinegar1 bay leaf2-1/2 cups reduced-sodium chicken broth1-2/3 cups frozen shelled edamame, thawed
Preparation
In a large resealable container, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
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.
Cover and cook on low until pork and vegetables are tender, 8-10 hours. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
