Southwestern Pork and Squash Soup
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Newman, Portland, Oregon6 ServingsPrep: 20 min. Cook: 4 hours
Ingredients
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 cups reduced-sodium chicken broth
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, sliced
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Directions
- In a large skillet, brown pork and onion in oil; drain. Transfer to a
- 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover
- and cook on low for 4-5 hours or until meat is tender. Yield: 6
- servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.