Total Calories: 300
Brown meat in oil. Remove meat. Cook garlic and onions for 5 minutes, stir in salt, tomato sauce, and chilies.
In a small bowl combine; sugar cocoa, chili powder, cumin, coriander, cinnamon, oregano, and flour. Stir in tomato mixture along with orange zest and ground almonds. Mix well.
Return meat to Dutch oven and cook, tightly covered over low heat for 2 hours or until tender. Add whole onions, squash, and spice and almond mixture to meat. Cover and cook 30 minutes until vegetables are fork tender.
To serve, place meat in the center of the Dutch oven lid, spoon sauce from meat over roast. Arrange vegetables around roast and sprinkle with a few slivered almonds.
Serves 8 to 10
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