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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
3/4 cup chopped onion |
1 medium garlic clove, minced |
1 pound boneless pork shoulder, cut into 1/2-inch pieces |
1 1/2 tablespoons chili powder |
1 teaspoon ground cumin |
1/8 teaspoon salt |
1/4 teaspoon ground red pepper |
1 1/2 cups fat-free, lower-sodium chicken broth |
1 (15-ounce) can stewed tomatoes, undrained |
4 cups cubed peeled butternut squash (about 1 1/2 pounds) |
Directions:
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 simmer. Cover, reduce heat, and simmer 1 1/2 hours or until pork is almost tender, stirring occasionally. Stir in butternut squash; simmer 30 minutes or until pork and squash are tender.
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