Taste of Home
Pork and Winter Squash Stew
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 8 servings.
Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12.
-Evelyn Plyler, Apple Valley, California
Ingredients
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2 pounds lean boneless pork, cut into 1-inch cubes
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2 tablespoons canola oil, divided
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2 cups chopped onion
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2 garlic cloves, minced
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3 cups sliced fresh mushrooms
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2-1/2 cups diagonally sliced carrots
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2 cans (14-1/2 ounces each) Italian stewed tomatoes
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2 teaspoons dried thyme
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1/2 teaspoon pepper
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1-1/2 teaspoon salt, optional
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4 cups cubed peeled butternut squash
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Hot cooked noodles, optional
Directions
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1.
In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes.
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2.
Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
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3.
Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
Nutrition Facts
1 each: 298 calories, 14g fat (0 saturated fat), 60mg cholesterol, 393mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.
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