Ingredients

2 medium pork steaks, cut in one-inch chunks (approx 1lb.)⊃* 3 cups raw, de-boned chicken cut in one-inch chunks (1 fryer)⊃* 2 Tbsp. olive oil
4 medium calabasa (Mexican Squash), cut in 1” chunks (or substitute any other type of summer squash)
1/2 cup onions, diced
1/3 cup green peppers, diced
3 medium tomatoes, diced⊃*&sup:*
2 Tbsp. Jimenez Red Sauce
1 clove garlic, minced
1 whole bay leaf
¼ tsp. oregano
1 ½ tsp. salt
1 cup whole-kernel frozen, cooked & drained

* Without meat use chicken broth cube
** Can substitute 2 cups canned tomatoes

Directions

1. Over medium heat, in a heavy pot, brown the pork. Remove and set aside.
2. To the rendered pork fat in pot add 1-Tbsp. olive oil. Brown chicken. Remove from pot. Set aside.
3. Add the remaining olive oil and calabasa and sauté for 5 minutes. Add onions and green pepper and sauté for 5 minutes more.
4. Add tomatoes, spices, Jimenez Red Sauce, and the browned pork and chicken. Let simmer for 30 minutes, covered.
5. During the last 5 minutes of cooking add drained corn.

Note: If liquid is excessive (above the level of the mixture), allow to evaporate by uncovering pot during last 5 minutes of cooking.

Serve with hot tortillas.