Mexican Pork Stew Recipe
- 2 tablespoons olive oil
- 1 pound pork tenderloin
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 2 cups low-sodium vegetable broth
- 1 (15 ounce) can diced tomatoes
- 1 (4.5 ounce) can chopped green chiles
- 1/4 teaspoon black pepper
- 1 small butternut squash or pumpkin – peeled, seeded and cubed
- 1 medium zucchini, halved lengthwise and sliced
- 1 large red bell pepper, seeded and diced
- 1/4 cup whole blanched almonds
- Heat the oil in a large saucepot or Dutch oven over high heat. Add the pork, onion, garlic, cumin, and cinnamon. Cook, stirring, for 5 minutes, or until the pork is lightly browned.
- Add the broth, tomatoes (with juice), chiles, and black pepper and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 25 minutes.
- Stir in the butternut squash or pumpkin, zucchini, and bell pepper. Cover and simmer, stirring occasionally, for 1 hour, or until the pork and squash are tender. Stir in the almonds. Cover and simmer for 5 minutes longer, or until slightly thickened.
