Calabacita con Puerco (Pork with Squash)

Ingredients

• tablespoon solive oil, divided
• boneless pork chops
• calabaza squash, halved and slice d 1/2-inch thick
• cup whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• teaspoon sminced garlic
• (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
• cup schicken stock, or more as needed

Instructions

1. 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.
2. 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.

Tips

Calabaza is a squash popular in Central and South America. Pumpkin may be substituted for the calabaza.