Calabacita con Puerco (Pork with Squash)

This tasty Tex-Mex dish features pork and squash cooked in chicken broth and tomato sauce, a variation on the classic calabacita dish.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 13 mins
• Total Time: 2 hr 23 mins
• Calories: 348 Calories

Ingredients

• 2 teaspoons minced garlic
• 2 tablespoons olive oil, divided
• 1 (6 ounce) can tomato sauce
• 4 boneless pork chops
• 1 cup whole kernel corn, drained
• 5 calabaza squash, halved and sliced 1/2-inch thick
• 2 cups chicken stock, or more as needed
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup chopped onion
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.5 cup chopped tomatoes

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add pork chops; cook until no longer pink in center, about 4 minutes per side. Cool until easy to handle, about 5 minutes; cut into bite-sized cubes.

Step 2

Heat remaining 1 tablespoon olive oil in the same saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic; cook until onion translucent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder; stir in chicken stock and simmer, covered, until flavors combined, about 2 hours, stirring and checking periodically to see if more stock needed.