Description
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.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 2 hrs 13 mins
Total Time: 2 hrs 28 mins
Servings: 8