Southwestern Pork and Squash Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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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. âMolly Newman, Portland, Oregon 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:
1. 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.
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