Calabacita con Puerco (Pork with Squash) recipe
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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 ½ cup chopped onion ½ cup chopped tomatoes 2 teaspoons minced garlic 1 (6 ounce) can tomato sauce ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 2 cups chicken stock, or more as needed
Nutrition Info
- 347.8 caloriescarbohydrate: 62 gcholesterol: 21.8 mgfat: 8.3 gfiber: 10.6 gprotein: 15.4 gsaturatedFat: 2.1 gservingSize: -sodium: 477.5 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Calabacita con Puerco (Pork with Squash)
Directions
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Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.