stewed pork and squash

Name: Stewed Pork and Squash
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1 tablespoon(s) canola oil; 3/4 cup(s) onion, chopped; 1 clove(s) garlic, minced; 1 pound(s) pork shoulder, cut into 1/2 inch pieces; 1 teaspoon(s) ground cumin; 1 1/2 tablespoon(s) chili powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground red pepper; 1 1/2 cup(s) chicken broth, low sodium; 15 ounce(s) stewed tomatoes, undrained; 4 cup(s) butternut squash, peeled and cubed (about 1 1/2 lbs)

6 Pinches

Lynette C

Gulf Breeze, FL

Updated on Mar 22, 2015

This recipe uses very economical ingredients to create a delicious meal. Serve with corn muffins on the side.

Rate

No Image

prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon canola oil
3/4 cup onion, chopped
1 clove garlic, minced
1 pound pork shoulder, cut into 1/2 inch pieces
1 teaspoon ground cumin
1 1/2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 1/2 cups chicken broth, low sodium
15 ounces stewed tomatoes, undrained
4 cups butternut squash, peeled and cubed (about 1 1/2 lbs)

How To Make stewed pork and squash

Step 1

Heat the oil in a very large saucepan or Dutch oven over medium-high heat. add the onion and garlic; saute 2 minutes, stirring frequently.

Step 2

Add the pork; cook for 5 minutes, browning on all sides. Stir in the chili powder, cumin, salt, and red pepper; cook for 30 seconds, stirring constantly.
Step 3

Stir in the broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until the pork is almost tender, stirring occasionally.
Step 4

Stir in the butternut squash; simmer for 30 minutes or until the squash and pork are tender.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes