Budget Cooking: Feed 4 for $10

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Cooking on a budget? Don’t skimp on nutrition! You’ll feel good about feeding your family these creatively delectable recipes.

Stewed Pork and Squash

Price: $2.12 per servingServe with simple pantry-friendly corn muffins to complete the meal.

Pantry Checklist:
• Onion
• Garlic clove
• Boneless pork shoulder (1 lb.)
• Chili powder
• Ground cumin
• Ground red pepper
• Chicken broth (fat-free, less-sodium)
• Stewed tomatoes (15-oz. can)
• Butternut squash

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Yield: 4 servings (serving size: 1 1/2 cups)
Total: 

Ingredients

  • 1 tablespoon canola oil
  • 3/4 cup chopped onion $
  • 1 medium garlic clove, minced
  • 1 pound boneless pork shoulder, cut into 1/2-inch pieces
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups fat-free, lower-sodium chicken broth $
  • 1 (15-ounce) can stewed tomatoes, undrained $
  • 4 cups cubed peeled butternut squash (about 1 1/2 pounds)

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes, stirring frequently. Add pork; cook 5 minutes, browning on all sides. Stir in chili powder, cumin, salt, and red pepper; cook 30 seconds, stirring constantly. Stir in broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until pork is almost tender, stirring occasionally. Stir in butternut squash; simmer 30 minutes or until pork and squash are tender.

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