Mexican Pork Soup

Ingredients

• 2 Tbsp olive oil

• 1 lb pork tenderloin, cut into 1 1/2" cubes

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1/2 tsp ground cumin

• 1/4 tsp ground cinnamon

• 2 cups low-sodium vegetable broth

• 1 can (15 oz) diced tomatoes

• 1 can (4 1/2 oz) chopped green chilies, drained

• 1/4 tsp freshly ground black pepper

• 1 small butternut squash or pumpkin (2 lb), peeled, halved, seeded, and cut into 3/4"-thick chunks

• 1 medium zucchini, halved lengthwise and cut into 1/2"-thick slices

• 1 large red bell pepper, cut into thin strips

• 1/4 cup whole blanched almonds, ground

Directions

1. Heat the oil in a large saucepan 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), chilies, 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, or until slightly thickened. Serves 4.