Calabacita con Puerco (Pork with Squash)

Name: Calabacita con Puerco (Pork with Squash)
Prep time: 10 min
Cook time: 2 h 13 min
Total time: 2 h 23 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 0.25 tsp Black Pepper; 4 whole Boneless Thin-Cut Pork Chop; 2 cups Chicken Stock; 1 cup Corn; 0.5 cup Diced Onion; 0.5 cup Diced Tomatoes; 0.25 tsp Garlic Powder; 0.5 tsp Ground Cumin; 2 tsp Minced Garlic; 2 tbsp Olive Oil; 0.25 tsp Salt; 5 whole Squash; 6 oz Tomato Sauce

Dinner 🍽️Lunch 🥪 Mexican Low-Carb Gluten-Free

Calabacita con Puerco brings together tender pork cubes and sweet calabaza squash simmered in a tomato-chicken broth scented with cumin and garlic. Corn and tomatoes add subtle sweetness and texture, while the long, gentle cook melds everything into a cozy, robust stew. Perfect for a comforting dinner or sharing on a cool evening.

Prep10 mins
Cook2 hrs 13 mins
Serves8
DifficultyMedium

Calabacita con Puerco (Pork with Squash)

1

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the pork chops and cook until no longer pink in the center, about 4 minutes per side. Let cool until easy to handle, about 5 minutes; cut into bite-sized cubes.
2

Heat the remaining 1 tablespoon olive oil in the same saucepan. Add the cubed pork, calabaza squash, corn, onion, tomatoes, and garlic; cook until the onion is translucent, about 5 minutes. Stir in the tomato sauce, cumin, salt, pepper, and garlic powder; add the chicken stock and simmer, covered, until the flavors come together, about 2 hours, stirring and checking periodically to see if more stock is needed.