Southwest BBQ Pork and Squash Stew
Ingredients
- 1½ lb pork tenderloin, cut into 1-inch cubes
- 2 Tbsp vegetable oil
- 1 medium onion, cut into ¼-inch-thick wedges
- 2½ cups reduced-sodium chicken broth
- ½ cup bottled barbecue sauce
- 1 (2-lb) butternut squash, peeled and cut into 1-inch cubes (6 cups)
- 2 medium carrots, cut into ½-inch pieces
- 1 poblano pepper, seeded and cut into 1-inch pieces
- 1 (14.5-oz) can diced tomatoes with mild green chiles, undrained
- 1 Tbsp chili powder
- Cornbread or corn muffins (optional)
Instructions
- In a large skillet cook meat, half at a time, in hot oil over medium until browned. Transfer meat to a 6-quart slow cooker. Stir in the next eight ingredients (through chili powder).
- Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. If desired, serve with cornbread.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
241
|
241
|
| Fat (g) | 6 | 6 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 22 | 22 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 576 | 576 |
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