Pork-Tomato Stew

1 lb well-trimmed boneless pork shoulder (Boston Butt), cut in 3/4-in.
cubes
1 can (14 1/2 oz) diced tomatoes with roasted garlic
1 can (14 1/2 oz) chicken broth
3/4 lb red-skinned potatoes
1 large yellow summer squash
1 tsp each ground cumin and dried oregano
1/2 tsp each salt and pepper
1 can (about 15 oz) chickpeas, rinsed

1. Coat a 4- to 6-qt saucepan with nonstick spray. Add pork and sauté
5
minutes or until browned.

2. Meanwhile cut potatoes in 1-in. chunks (2 1/3 cups), and dice
squash
Add with remaining ingredients except chickpeas. Bring to a boil,
reduce
heat, cover and simmer, stirring a few times, 40 to 45 minutes until
pork is tender. Stir in chickpeas and heat through. Serves 4.


Per serving: 383 cal, 30 g pro, 38 g car, 6 g fiber, 12 g fat (3 g
saturated fat), 76 mg chol, 1,402 mg sod
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