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Calabacita con Puerco (Pork with Squash)

Rated as 4.67 out of 5 Stars

"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."
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2 h 28 m servings 348
Original recipe yields 8 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 348 calories; 8.3 62 15.4 22 477 Full nutrition

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Very good flavor. Just like you would have in Southwest Texas. Very easy to make. It's a winner!

This is one meal that has been a favorite in my family for many generations with one difference. We use chicken instead of pork. Not as much liquid or maybe none needs to be added since the squa...