Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories391.7 kcal (20%)
Total Fat17.6 g (25%)
Carbs33.1 g (13%)
Sugars8.4 g (9%)
Protein30 g (60%)
Sodium638.1 mg (32%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
1 lbpork tenderloin
cut into 1 1/2 inch cubes
1onion
large, chopped
2cloves garlic
minced
5 tspcumin
¼ tspcinnamon
2 cvegetable broth
1 x 15 ozcan diced tomatoes
1 x 4.5 ozcan diced chiles
drained
¼ tsppepper
1butternut squash
small, or pumpkin, peeled, halved, seeded and cut into 3/4 inch chunks
1zucchini
medium, halved lengthwise and cut into 1/2 inch slices
1red bell pepper
large, cut into thin strips
¼ cupwhole blanched almonds
ground
Instructions
Step 1
Heat oil in a large dutch oven over high heat. Add pork, onion, garlic, cumin and cinnamon. Cook, stirring, for 5 minutes, until pork is lightly browned.
Step 2
Add broth tomatoes, chilies, and black pepper. Bring to a boil, reduce heat to low, cover and simmer. Stirring occasionally, for 25 minutes.
Step 3
Stir in squash and bell pepper. Cover and simmer, stirring occasionally for 1 hour, until pork and squash are tender. Stir in almonds. Cover and simmer for 5 minutes longer, or until slightly thickened.
Step 4
Ip - 8 mins 10 monster NR. 1 min, QR.
Notes
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