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Stewed Pork and Squash Recipe

   
 

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     Stewed Pork and Squash

Category   Entrees - Maindishes
Sub Category   None

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 ( sub with beef)
1 teaspoon ground cumin
1 1/2 cups fat-free, less-sodium chicken broth
1 (15-ounce) can stewed tomatoes, undrained
4 cups cubed peeled butternut squash (about 1 1/2 pounds) (sub with sweet potatos)
 

Instructions
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 (try crock pot- add veggies last hour)


Originally Submitted
7/25/2010





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