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.
I cooked up this recipe tonight (substituted the pork for beef cubes). It was really great! I tore up my hand a little cutting the squash so if you can get them already cut and cubed that'd be so much easier. Otherwise this was simple to make and very tasty! Add some rice to soak up the juices and viola.
My husband and I really enjoyed this recipe, but the stewed tomatoes were a little bit much. I think if it was served over rice it might absorb the extra tomatoes a little bit better. The flavor was fantastic, and my kitchen smells wonderful.
This was a great recipe everyday, but being an opponent of "grade inflation", I find it very hard to give it a 5!
I used my crockpot after browning and seasoning the pork. Deglazed the skillet with chicken stock.
I also used canned diced tomatoes because I don't like stewed tomatoes very much so they weren't in my pantry.
Could be because of crockpot (no steam escaping) or diced tomatoes (nothing to thicken them), it seemed a little juicier than expected, so served over couscous. Didn't want to lose that seasoned broth.
This is an easy and delicious stew. Costco and Trader Joes both have peeled and cubed bnut squash, so this was a very quick recipe to put together. I ended up adding more chicken broth (even tho' I like thick soups and stews). I agree with other reviewers, it is better the next day.
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