How to; ⎮ Calabazita con Carne de Puerco ⎮Tatuna Squash with Diced Pork Chops

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: store-brand cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut the bone out of the center-cut pork chops and dice the meat into medium-sized cubes.

Heat a skillet and add a little oil.

Sear the bones of the pork chops in the hot skillet for about five minutes until they release themselves.

Turn the bones to sear the other side, covering them to cook evenly.

Remove the seared bones and place them in a bowl.

Lower the heat and add a teaspoon of oil to the skillet.

Add half of a sliced white onion and two diced stalks of celery to the skillet, adding a pinch of salt, and sauté until translucent.

Add two minced cloves of garlic to the skillet and sauté quickly.

Incorporate one teaspoon of cumin, half a teaspoon of black pepper, and a teaspoon of salt into the vegetables.

Add one and a half diced tomatoes and one can of crushed tomatoes to the skillet, stirring to pick up brown bits from the bottom.

Cook the mixture for about two minutes to combine flavors.

(Optional) Add chicken bouillon powder for extra flavor.

Pour in one and a half cups of chicken stock, or water if chicken stock is unavailable.

Add three diced medium-sized zucchini to the skillet and bring to a simmer.

Add one cup of frozen corn to the mixture and taste for seasoning, adjusting salt as necessary.

Cover the skillet and let it cook for about thirty minutes until the zucchini is tender.

After thirty minutes, add the seared meat back into the skillet and stir.

Cover and let it simmer on low heat for about 20 to 25 minutes until everything is cooked through and tender.

Add half a cup of diced cilantro before serving, if desired.

Plate the dish and serve with Mexican rice, refried beans, or homemade corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary