Ingredients
- 1 pound tenderloin, cut into 1 inch cubes
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 cups reduced sodium chicken broth
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, sliced
- 14.5 ounces can of diced tomatoes with mild green chiles, UNDRAINED
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ¼ teaspoon salt
Directions
In skillet, brown pork and onion in oil. Transfer to slow cooker. Stir in remaining ingredients. Cover and cook on low 4-5 hours or until meat is tender. Yield: 6 servings |