- 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
- 1/2 cup chopped onion
- 1/2 cup chopped tomatoes
- 2 teaspoons minced garlic
- 1 (6 ounce) can tomato sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 cups chicken stock, or more as needed
- 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.
08/30/2019
recipepes.com
calabacita con puerco (pork with squash), recipe
PT15M
PT1H
5
455 calories
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