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Slow cooker Southwestern butternut squash & pork stew

2

Points®

Total time: 7 hr 10 min • Prep: 10 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy

We love this low-fuss, set-it-and-forget-it, hearty pork stew. Simply combine all the ingredients in your slow cooker, let it cook for 7 hours while you're at work or running around town, and dinner is ready to go when you get back. If you want to mix things up, your servings can be garnished with chopped cilantro leaves, pickled jalapeño rings, and/or low-fat sour cream, if desired. Also, when you're prepping, be sure to cut the butternut squash and pork into 1-inch chunks so they’ll be evenly sized in the bowls and so they don’t fall apart during the long cook time.

Ingredients

Raw butternut squash

2 pound(s), cubed (about 7 cups)

Uncooked lean boneless pork loin roast

1 pound(s), cubed

Canned diced green chiles

4½ oz

Red onion

½ cup(s), chopped

Fat-free reduced sodium chicken broth

½ cup(s)

Honey

1½ Tbsp

Chili powder

1½ Tbsp

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Table salt

½ tsp

Instructions

1

Mix everything in a 5- to 6-quart slow cooker. Cover and cook on low for 7 hours, until squash is tender.

2

Serving size: 1 3/4 cups

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