Mexican Pork Stew

2  tablespoons		olive oil
1  lb.		pork tenderloin
1		large onion
2		cloves garlies
1/2  teaspoon		cumin
1/4  teaspoon		cinnamon
2  cups		low sodium vegetable broth
15  ounces		diced tomatoes
4-1/2  ounces		green chiles, drained
1  cup		small butternut squash or pumpkin
1		medium zucchini
1  cup		bell pepper
1/4  cup		blanched ground almonds

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heat oil in dutch oven over high heat. add pork onion garlic cumin and cinnamon. cook stirring for 5 minutes or until the port is lightly browned.

add broth tomatoes with juice chiles and black pepper and bring to a boil. reduce heat to low, cover and simmer stirring occasionally for 25 minutes.

stir in butternut squash, zucchini and bell pepper. cover and summer stirring occasionally for 1 hour or until the pork and squash are tender. stir in almonds cover and summer 5 minutes or until slightly thickened.