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

Source

Servings/Yield