Rating: 4.5 stars
17 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 13
Recipe by Cooking Light November 2009

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Credit: Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary

total:
2 hrs 21 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

393 calories; fat 16g; saturated fat 4.6g; mono fat 7.5g; poly fat 2.2g; protein 28g; carbohydrates 37.9g; fiber 6.6g; cholesterol 89mg; iron 4.9mg; sodium 546mg; calcium 186mg.
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