Braised Pork with Abobora and Corn (Pork with Abobora and Corn Braised)

Name: Braised Pork with Abobora and Corn
Yield: 4
Ingredients: 1 kg of pork, cut into cubes; 1 tablespoon of salt or to taste; 1 pinch of black pepper; 4 cloves of garlic, minced; 4 tablespoons of olive oil; 1 liter of water; 500 g of ripe abobora, without skin, cut into cubes; 2 cups of corn (400 g)

1
1 kg of pork, cut into cubes
2
1 tablespoon of salt or to taste
3
1 pinch of black pepper
4
4 cloves of garlic, minced
5
4 tablespoons of olive oil
6
1 liter of water
7
500 g of ripe abobora, without skin, cut into cubes
8
2 cups of corn (400 g)

Ingredients

1
1 kg of pork, cut into cubes
2
1 tablespoon of salt or to taste
3
1 pinch of black pepper
4
4 cloves of garlic, minced
5
4 tablespoons of olive oil
6
1 liter of water
7
500 g of ripe abobora, without skin, cut into cubes
8
2 cups of corn (400 g)

Directions

1
Season the pork with salt, pepper, and garlic. Reserve
2
In a large pot, heat the olive oil over high heat
3
Add the seasoned pork and cook, stirring occasionally, until browned and all excess liquid has been absorbed from the bottom of the pot
4
Add water and cover
5
When boiling, reduce heat and simmer for about 1 hour or until the pork is almost tender
6
Add abobora and corn, cover again, and simmer, stirring occasionally, until the pork and vegetables are tender
7
Serve immediately
8
If desired, refrigerate overnight in a covered container and reheat when serving
9
Caloric content: 317 calories per serving.