Sweet butternut squash rounds out the smoky flavors of chili powder and cumin. Serve with simple pantry-friendly corn muffins to complete the meal.
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute 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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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 352 | ||
Calories from Fat: 245 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 317.9mg | 11 % | |
Potassium 536.8mg | 14 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 3.9g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 352
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