Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Pat pork dry, cut into 1- inch cubes, and season with salt and pepper. Working in batches, brown pork evenly on both sides, remove and transfer to a plate.
Lower heat to medium and add in the remaining tablespoon of oil. Add onions and saute until tender about 5-6 minutes. Add in minced garlic and cook for 2-3 minutes. Add in paprika, chili powder, cumin, cinnamon, and season with salt and pepper. Stir and cook for 1 minute. Return pork and any reserved juices to the pot. Add in 1 can of diced tomatoes, juices included, and the juice from 1 lime. Stir and bring to a boil. Cover the pot with a lid and reduce heat to a simmer, cook for 15 minutes.
Add butternut squash and kale to the pot, stir and cover with the lid, cook for another 15 to 20 minutes, or until squash is tender. Taste and season with salt and pepper if needed.
Ingredients
Directions
Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Pat pork dry, cut into 1- inch cubes, and season with salt and pepper. Working in batches, brown pork evenly on both sides, remove and transfer to a plate.
Lower heat to medium and add in the remaining tablespoon of oil. Add onions and saute until tender about 5-6 minutes. Add in minced garlic and cook for 2-3 minutes. Add in paprika, chili powder, cumin, cinnamon, and season with salt and pepper. Stir and cook for 1 minute. Return pork and any reserved juices to the pot. Add in 1 can of diced tomatoes, juices included, and the juice from 1 lime. Stir and bring to a boil. Cover the pot with a lid and reduce heat to a simmer, cook for 15 minutes.
Add butternut squash and kale to the pot, stir and cover with the lid, cook for another 15 to 20 minutes, or until squash is tender. Taste and season with salt and pepper if needed.