- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Southwestern Pork and Squash Soup
"I used fresh tomatoes and didn't find oregano handy and so, omitted it but it still tasted great!!!"
"I've prepared this recipe twice. I tweaked it a bit by substituting red potatoes for the squash. I think sweet potatoes would be great too, it's just that I love red potatoes. I cut the pork into smaller pieces, thickened the sauce to return it to more of a stew, used fresh chilis, and used "no salt added" diced tomatoes. This is a really good looking dish, very tasty and healthy."
"I made this recipe using less chili powder and cumin and added a drained and rinsed (low sodium) can of black beans the last hour of cooking. Will be making this again."
"The next time I make this I will add a thickener to make a stew and add more vegetables. For barnett1234, you may have to add salt to taste if you used low-sodium broth. I had home made broth and it was delish."
"I made this yesterday and it was delicious! I had leftovers today and it has thickened up some and is tasty as ever! I will be making this again!"
"I made this recipe following exactly the directions, but am a little disappointed with it. The flavoring is not quite right for me. Probably too much chile powder and recipe seems to be lacking something. Maybe someone else can make it and tweak it to be more tasty. Am open to suggestions as it seems to be quite healthy."
"Made for lunch today.... excellent... a little on the spicy side so if you don't like a lot of spice cut the chili powder in half. Had to use a fresh dug sweet potato since the butternut squash are not quite ready, but it was delicious!! will be making this again.. maybe with some cornbread. thanks for sharing!!"