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Tuesday, September 28 2010

ingredients

  • 12  ounces  boneless pork sirloin chops or pork shoulder steaks, cut 1/2 inch thick
  • 2  tablespoons  olive oil or vegetable oil
  • 1/2  cup  chopped onion (1 medium)
  • 2    cloves garlic, minced
  • 2  14.5-ounce  cans stewed tomatoes, undrained
  • 8  ounces  butternut squash, peeled and cut into 1/2-inch cubes (about 1-1/2 cups)
  • 1  15-ounce  can red kidney beans, rinsed and drained
  • 1  15-ounce  can black beans, rinsed and drained
  • 1  cup  frozen whole kernel corn
  • 1  cup  water
  • 1  tablespoon  chili powder
  • 1  tablespoon  grated unsweetened chocolate
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  dried oregano, crushed
  •     Herb-flavor or plain flour tortillas (optional)

directions

1. Trim fat from meat. Cut meat into 1/2-inch cubes. In a 4- to 5-quart Dutch oven, heat oil over medium heat. Add meat, onion, and garlic; cook until meat is brown, stirring occasionally. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. If desired, serve with tortillas. Makes 6 servings.

nutrition facts

  • Servings Per Recipe 6 servings
 
  • Calories289, 
  • Total Fat (g)9, 
  • Saturated Fat (g)2,
  • Cholesterol (mg)23, 
  • Sodium (mg)678, 
  • Carbohydrate (g)41, 
  • Fiber (g)11, 
  • Protein (g)20,
  • Vitamin C (DV%)58, 
  • Calcium (DV%)10, 
  • Iron (DV%)24, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:37 am   |  Permalink   |  0 Comments  |  Email
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