Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmothers version, which I think is the best Serve with hot corn tortillas.
Calabacita Con Puerco (Pork With Squash) 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
cup chopped onion
cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
teaspoon ground cumin
teaspoon salt
teaspoon ground black pepper
teaspoon garlic powder
2 cups chicken stock, or more as needed
How to Make Calabacita Con Puerco (Pork With Squash)
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.
Calabacita Con Puerco (Pork With Squash) Nutritions
Calories: 347.8 calories
Carbohydrate: 62 g
Cholesterol: 21.8 mg
Fat: 8.3 g
Fiber: 10.6 g
Protein: 15.4 g
SaturatedFat: 2.1 g
ServingSize:
Sodium: 477.5 mg
Sugar: 16.5 g
TransFat:
UnsaturatedFat:
Calabacita Con Puerco (Pork With Squash) Reviews
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 squash (Calabacita) releases a lot of juices. The dish is simmered on low heat with a tight lid as a last step.
Very good flavor. Just like you would have in Southwest Texas. Very easy to make. Its a winner
I make this often. Love it
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