Calabacita con Puerco (Pork with Squash)

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

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

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup chopped onion
• ¼ teaspoon garlic powder
• ½ teaspoon ground cumin
• 2 teaspoons minced garlic
• ½ cup chopped tomatoes
• 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

Recipe Instructions

Step 1

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.

Step 2

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.