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.
Ingredients
- 1 tablespoon canola oil
- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 medium onion, chopped
- 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 chiles, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Instruction
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)
