Ingredients Jump to Instructions ↓

  1. 3/4 pound boneless pork shoulder, trimmed of separable fat

  2. Nonstick cooking spray

  3. 1-1/4 cups water

  4. 1-1/4 teaspoons instant chicken bouillon granules

  5. 1 14-1/2-ounce can tomatoes, cut up

  6. 2 small onions, cut into wedges

  7. 1/2 cup sliced celery

  8. 1 teaspoon dried oregano, crushed

  9. 1 teaspoon ground cumin

  10. 2 cloves garlic, minced

  11. 1bay leaf

  12. 1 cup yellow summer squash or zucchini cut into 1/2-inch slices

  13. 1 9-ounce package frozen cut green beans

  14. 1 tablespoon cornstarch

  15. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat.

  2. Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender.

  3. Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more. Combine cornstarch and the 1 tablespoon cold water. Stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove bay leaf.


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