Ingredients
2 pounds lean boneless pork, cut into 1-inch cubes2 tablespoons canola oil, divided2 cups chopped onion2 garlic cloves, minced3 cups sliced fresh mushrooms2-1/2 cups diagonally sliced carrots2 cans (14-1/2 ounces each) Italian stewed tomatoes2 teaspoons dried thyme1/2 teaspoon pepper1-1/2 teaspoon salt, optional4 cups cubed peeled butternut squashHot cooked noodles, optional
Preparation
In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes.
Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
