Category: Pork Dishes

Serves: 4

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.

Nutrition Facts

Calories: 393, Fat: 16g, Protein: 28g, Carbohydrate: 37.9g, Fiber: 6.6g