oven; reduce heat to medium. Cook and stir 5 minutes, scraping up browned bits from bottom.
Add pork and broth to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 1 hour, stirring occasionally. Stir in squash and apples. Simmer, covered, 25 minutes. Uncover; cook 5 minutes more or until squash and pork are tender. Season to taste.
Just before serving, prepare GingerRed Cabbage Slaw; ladle stew into bowls and top with slaw. Serves 6.
In a large skillet heat 1 Tbsp. olive oil over medium-high. Add 3 cloves minced garlic and pinch salt. Cook and stir 15 seconds. Add 2 cups shredded red cabbage. Cook and stir 3 minutes or until crisp-tender. Stir in 2 tsp. grated fresh ginger or tsp. ground ginger. Remove from heat. Stir in 3 Tbsp. chopped flat-leaf parsley and zest and juice from 1 small lemon.
1 2 to 2 fresh jalapeño peppers, seeded and finely chopped, or one 4-oz. can diced green chiles cup all-purpose flour cup cornmeal cup crumbled Cotija or feta cheese tsp. baking powder tsp. ground cumin egg, lightly beaten
Tbsp. olive oil cup chopped fresh cilantro or basil Sliced radishes (optional)
In a blender or food processor blend half the corn and half the broth until nearly smooth. (Mixture will be thick.) Transfer to a 4- to 5-qt. Dutch oven; add remaining broth and the potatoes. Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Reserve 2 Tbsp. coconut milk. Stir remaining corn, remaining coconut milk, bell pepper, jalapeño,
tsp. kosher salt, and tsp. ground black pepper into broth mixture. Return to boiling; reduce heat to a simmer.
Meanwhile, for dumplings: In a medium bowl stir together flour, cornmeal, Cotija, baking powder, cumin, tsp. kosher salt, and tsp. black pepper. Combine egg, reserved 2 Tbsp. coconut milk, the olive oil, and 2 Tbsp. cilantro. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture in eight mounds on top of simmering stew. Cook, covered, 10 to 12 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift lid while dumplings are cooking.)
Top stew with remaining cilantro, radishes (if using), and lime wedges. Serves 4.