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Ingredients2 h 28 m servings 348 cals
Original recipe yields 8 servings
- 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.
- Editor's Note:
- Calabaza is a squash popular in Central and South America. Pumpkin may be substituted for the calabaza.
Per Serving: 348 calories; 8.3 g fat; 62 g carbohydrates; 15.4 g protein; 22 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very good flavor. Just like you would have in Southwest Texas. Very easy to make. It's a winner!