Calabacita con Puerco (Pork with Squash)

Name: Calabacita con Puerco (Pork with Squash)
Total time: 148
Yield: 8
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

Recipe by Jenny Crocker from allrecipes.com

Dinner 2 Hr. 28 Mins.

Ingredients

8 servings

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2 tablespoons olive oil, divided
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4 boneless pork chops
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5 calabaza squash, halved and sliced 1/2-inch thick
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1 cup whole kernel corn, drained
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½ cup chopped onion
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½ cup chopped tomatoes
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2 teaspoons minced garlic

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1 (6 ounce) can tomato sauce
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½ teaspoon ground cumin
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon garlic powder
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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.