Stewed Pork and Squash

Stewed Pork and Squash
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 (15-ounce) can stewed tomatoes, undrained
  • ¼ teaspoon ground red pepper
  • ¾ cup chopped onion
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 ½ tablespoons chili powder
  • + 4 more ingredients
    • 1 tablespoon canola oil
    • 1 medium garlic clove, minced
    • 1 ½ cups fat-free, less-sodium chicken broth
    • 1 pound boneless pork shoulder, cut into 1/2-inch pieces

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes, stirring frequently. Add pork; cook 5 minutes, browning on all sides. Stir in chili powder, cumin, salt, and red pepper; cook 30 seconds, stirring constantly. Stir in broth and tomatoes; bring to a simme...

View full recipe at My Recipes

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