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Pork and Squash Stew

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PREP TIME
10 min
COOKING TIME
133 min
TOTAL TIME
148 min
SERVINGS
8 servings
Dinner
Pork and Squash Stew
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
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomatoes
  • 2 teaspoons minced garlic
  • 1 (6 ounce) can tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups chicken stock, or more as needed
Instructions
1
Preheat the saucepan over medium-high heat and add 1 tablespoon of olive oil. Introduce the pork chops into the pan; cook until they reach an internal temperature that indicates no longer pink, approximately 4 minutes per side. Allow the pork chops to cool down and become manageable, taking around 5 minutes; then cut them into smaller, bite-sized pieces.
2
Next, add the remaining 1 tablespoon of olive oil to the same saucepan. Combine the cubed pork, calabaza squash, corn, onion, tomatoes, and garlic within the pan; cook until the onion becomes translucent, roughly 5 minutes. Mix in tomato sauce, cumin, salt, pepper, and garlic powder; introduce chicken stock into the mixture and bring to a simmer, covered, until all flavors have melded together, approximately 2 hours. Periodically stir and inspect the dish to determine if additional stock is necessary.