Calabacita con Puerco (Pork with Squash)

• servings: 8 servings
• active time: 10 minutes
• total time: 2 hours 28 minutes

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

1 cup chopped tomatoes

2 teaspoons minced garlic

1 (6 ounce) can tomato paste

½ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

2 cups chicken stock, or more as needed

Directions

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.

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.

Nutrition

• Calories: 348 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 22 mg
• Sodium: 478 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 11 g
• Total Sugars: 17 g
• Protein: 15 g