Briefly freezing the pork makes it easier to cut and reduces the preparation time of this perfect-for-fall stew.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, stirring occasionally. Add onion; sauté 5 minutes. Stir in tomatoes and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until squash and pork are tender. Stir in orange rind.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

172 calories; fat 5.5g; saturated fat 1.7g; protein 18.6g; carbohydrates 12.6g; cholesterol 45mg; iron 1.6mg; sodium 537mg; calories from fat 29%; fiber 3.3g; calcium 74mg.
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