Stewed Pork and Squash

Name: Stewed Pork and Squash
Prep time: 2 h 21 min
Cook time: 2 h 21 min
Total time: 2 h 21 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams boneless pork shoulder, cut into 1/2-inch pieces; 680 grams cups cubed peeled butternut squash (about; 425 grams stewed tomatoes, undrained; 1 Tbsp canola oil; 2 Tbsps chili powder; 1 medium garlic clove, minced; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 355 milliliters fat-free, lower-sodium chicken broth; 177 milliliters chopped onion; 0 teaspoons salt

Stewed Pork and Squash might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 4. One serving contains 315 calories, 31g of protein, and 8g of fat. If you have lower-sodium chicken broth, butternut squash, onion, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 2 hours and 21 minutes.

Instructions

Heat oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic; saut 2 minutes, stirring frequently.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Squash