Mexican Style Pork and Squash Recipe | Calabacitas Con Puerco | Simply Mama Cooks

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is often more affordable.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash is similar in taste, while cucumbers can be more budget-friendly.

Season 2.5 pounds of boneless pork loin chops with 1/4 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon granulated onion powder, 1/2 teaspoon granulated garlic powder, and 1/4 teaspoon ground cumin.

Mix the seasonings into the pork and let it sit while preheating the pot.

Cut the pork into medium-sized chunks.

Preheat a 6-quart Dutch oven and add 2 tablespoons of vegetable oil.

Add half of the seasoned pork to the pot and brown for 10 to 12 minutes, cooking through.

Remove the browned pork and set aside; add a little more oil if needed.

Lower the heat and add 1 medium diced onion with a pinch of salt; sauté until softened and translucent.

Add 3 cloves of minced garlic and 2 ears of fresh corn kernels; sauté until the corn is slightly blistered.

Add 1 jalapeno (optional) and sauté for flavor.

Deglaze the pan with 1.5 cups of low-sodium chicken broth, scraping up the fond.

Add 6 ounces of crushed tomato and mix well.

Return the pork to the pot and add 1/2 teaspoon of Mexican oregano; mix everything together.

Add 4 medium sized Mexican squash cut into thick rings and mix in.

Top with a handful of fresh cilantro before covering the pot.

Cover and let simmer on low for 20 to 25 minutes until the squash is tender.

After 25 minutes, check the dish; it can be served soupy or less soupy depending on preference.

Cooking Techniques

Equipment Needed

Spice Level: