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
- olive oil: 2 Tbsp (divided)
- boneless pork chops: 4 piece
- calabaza squash, halved and sliced 1/2-inch thick: 5 piece
- whole kernel corn: 1 cup (drained)
- onion: 0.5 cup (chopped)
- tomatoes: 0.5 cup (chopped)
- garlic: 2 tsp (minced)
- tomato sauce: 1 can (6 ounce can)
- ground cumin: 0.5 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- chicken stock: 2 cups (or more if needed)
Metric Conversion
Stages of cooking
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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.
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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.
