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Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers Photo by: Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

Stewed Pork and Squash

Cooking Light NOVEMBER 2009

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

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. 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.

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
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Stewed Pork and Squash recipe

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