Mexican Yellow Squash with Cubed Pork Steaks
Transform dinner into a vibrant, flavor-packed experience with this Mexican Yellow Squash with Cubed Pork Steaks recipe. Perfect for weeknight meals or casual gatherings, this hearty dish pairs tender, golden-yellow squash with perfectly seared pork steak cubes, all simmered in a rich, aromatic tomato-based sauce infused with cumin, paprika, oregano, chili powder, and garlic. Fresh lime juice and cilantro add a touch of brightness, balancing the bold spices and savory flavors. Ready in under an hour, this easy-to-follow recipe is a perfect choice for anyone seeking a wholesome, satisfying, and authentically Mexican meal. Serve with rice, warm tortillas, or enjoy it solo—this dish is sure to impress! Keywords: Mexican recipes, pork steak recipes, squash recipes, one-pot meals with pork, Mexican dinner ideas.
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Recipe Information
Ingredients
- 2 large Pork steaks
- 4 medium Yellow squash
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 large Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Ground oregano
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 2 large Tomatoes
- 0.25 cup Cilantro
- 2 tablespoons Fresh lime juice
Instructions
Dice the pork steaks into 1-inch cubes and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Set aside.
Wash and slice the yellow squash into half-moon segments about 1/4-inch thick. Dice the onion, mince the garlic, and dice the tomatoes.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the pork cubes and sear them on all sides until browned, about 5 minutes. Remove the pork from the pan and set aside.
In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the cumin, paprika, oregano, chili powder, and the remaining 0.5 teaspoons of salt to the skillet. Stir to toast the spices for 1 minute.
Add the diced tomatoes and chicken broth to the pan, scraping the bottom to deglaze. Bring the mixture to a simmer.
Return the seared pork to the skillet and reduce the heat to low. Cover the pan and cook for 20 minutes, stirring occasionally.
Add the sliced yellow squash to the pan and gently fold them into the mixture. Cover and continue cooking for an additional 10 minutes, or until the squash is tender but not mushy.
Remove the skillet from heat, stir in the fresh lime juice, and garnish with chopped cilantro. Adjust seasoning with additional salt and pepper, if needed.
Serve hot with rice, tortillas, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
