Stewed Pork And Squash

• 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
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 1 (15-ounce) can stewed tomatoes, undrained
• 4 cups cubed peeled butternut squash (about 1 1/2 pounds)

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.

canola oil, onion, garlic, pork shoulder, chili powder, ground cumin, salt, ground red pepper, chicken broth, tomatoes, butternut squash

Taken from www.myrecipes.com/recipe/stewed-pork-squash (may not work)