Stewed Pork and Squash

Stewed Pork and SquashRecipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers


4 servings (serving size: 1 1/2 cups)
Total time: 2 Hours, 21 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 2 Hours, 21 Minutes

Nutritional Information

Calories 393
Fat 16 g
Satfat 4.6 g
Monofat 7.5 g
Polyfat 2.2 g
Protein 28 g
Carbohydrate 37.9 g
Fiber 6.6 g
Cholesterol 89 mg
Iron 4.9 mg
Sodium 546 mg
Calcium 186 mg


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)


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.