Stewed Pork and Squash

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 2 Hours, 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 393
  • Fat: 16g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 28g
  • Carbohydrate: 37.9g
  • Fiber: 6.6g
  • Cholesterol: 89mg
  • Iron: 4.9mg
  • Sodium: 546mg
  • Calcium: 186mg

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)

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stewed Pork and Squash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy