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

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.

Nutritional Facts

244 Calories, 24g Protein, 18g Carbs, 4g Dietary Fiber, 10g Total Fat, 2g Saturated Fat, 45mg Cholesterol, 594mg Sodium

Diabetic Exchanges: 1 carb (1/2 bread/starch, 1 1/2 vegetable), 3 meat

Serving Size