Name: Calabacita con Puerco (Pork with Squash)
Prep time: 10 min
Cook time: 133 min
Total time: 148 min
Yield: 1
Cuisine: tex mex
Ingredients: 2 tablespoons olive oil, divided; 4 boneless pork chops; 5 calabaza squash, halved and sliced 1/2-inch thick; 1 cup whole kernel corn, drained; 0.5 cup chopped onion; 0.5 cup chopped tomatoes; 2 teaspoons minced garlic; 1 (6 ounce) can tomato sauce; 0.5 teaspoon ground cumin; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon garlic powder; 2 cups chicken stock, or more as needed

Calabacita con Puerco (Pork with Squash)

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Prep Time:
10 minutes

Cook Time:
133 minutes

Total Time:
148 minutes

Tex-Mex pork and squash in flavorful tomato broth, a modern twist on calabacita.

Ingredients:

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

Instructions:

In a saucepan over medium-high heat, warm 1 tablespoon of olive oil. Sear pork chops on each side until fully cooked, approximately 4 minutes. Allow to rest for 5 minutes, then dice into bite-sized pieces.
In the saucepan, heat the last tablespoon of olive oil. Combine cubed pork, calabaza squash, corn, onion, tomatoes, and garlic. Cook until onion turns transparent, around 5 minutes. Add tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock, cover, and simmer for about 2 hours to blend flavors. Stir occasionally and add more chicken stock if necessary.

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