Tex-Mex Pork and Squash Stew

Name: Tex-Mex Pork and Squash Stew
Total time: 143 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil, divided; 4 boneless pork chops; 5 cups 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 tsp minced garlic; 1 (6 oz) can tomato sauce; 1/2 tsp ground cumin; 1/4 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp garlic powder; 2 cups chicken stock, or more as needed

This Tex-Mex inspired stew marries pork with squash in a flavourful broth, bringing a fun twist to the classic calabacita dish.

Recipe Info

Prep Time

143 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories348kcal

carbohydrates62g

fat8g

fiber11g

protein15g

sodium478mg

sugar17g

Dinner Tex-Mex

Ingredients

2 tbsp olive oil, divided

4 boneless pork chops

5 cups 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 tsp minced garlic

1 (6 oz) can tomato sauce

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp ground black pepper

1/4 tsp garlic powder

2 cups chicken stock, or more as needed

Directions

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add pork chops; cook until no longer pink in the center, about 4 minutes per side. Remove from the pot and let cool for about 5 minutes before cutting into bite-sized cubes.

Heat remaining 1 tbsp olive oil in the same pot. Add cubed pork, squash, corn, onion, tomatoes, and garlic; cook until onion turns translucent, approximately 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder.

Pour in chicken stock and bring to a simmer, covering the pot. Cook until flavors meld together, around 2 hours, occasionally checking and adding more stock if needed.