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Stewed Pork and Squash

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Total time 2 hrs, 21 mins
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
  • 1/8 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)

Nutrition 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

How to Make It

  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.