Calabacita Con Puerco (Pork With Squash)

• 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

1. Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
2. Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

olive oil, pork chops, calabaza squash, whole kernel corn, onion, tomatoes, garlic, tomato sauce, ground cumin, salt, ground black pepper, garlic, chicken stock

Taken from www.allrecipes.com/recipe/213466/calabacita-con-puerco-pork-with-squash/ (may not work)