Ingredients

• 2 tablespoons olive oil , divided
• 4 bonelesss pork chops
• 5 calabazas squash , halved and sliced 1/2-inch thick
• 1 cup whole kernel corn , drained
• 0.5 cups chopped onion
• 0.5 cups chopped tomatoes
• 2 teaspoons minced garlic
• 1 , 6 ounce
• 0.5 teaspoons ground cumin
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons garlic powder
• 2 cups chicken stock , or more as needed

Instructions

1. 1 Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add pork chops; cook until no longer pink in center, about 4 minutes per side. Cool until easy to handle, about 5 minutes; cut into bite-sized cubes.
2. 2 Heat remaining 1 tablespoon olive oil in the same saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic; cook until onion translucent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder; stir in chicken stock and simmer, covered, until flavors combined, about 2 hours, stirring and checking periodically to see if more stock needed.

Nutrition per serving