Stewed Pork and Squash

Sweet butternut squash rounds out the smoky flavors of chili powder and cumin. Serve with simple pantry-friendly corn muffins to complete the meal.

Yield: 4 servings (serving size: 1 1/2 cups)

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
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1 1/2  cups  fat-free, less-sodium chicken broth
• 1  (15-ounce) can stewed tomatoes, undrained
• 4  cups  cubed peeled butternut squash (about 1 1/2 pounds)

Preparation

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.

Nutritional Information

Calories:

393

Fat:

16g (sat 4.6g,mono 7.5g,poly 2.2g)

Protein:

28g

Carbohydrate:

37.9g

Fiber:

6.6g

Cholesterol:

89mg

Iron:

4.9mg

Sodium:

768mg

Calcium:

186mg