Calabacitas Con Puerco - CMAB Foodservice

Ingredients

• 1-1/4 cup roasted corn kernels
• 1 cup Real California requeson cheese
• 2 tablespoons Real California Crema Mexicana
• 1 tablespoon salt
• ¼ teaspoon ground piment d’ville pepper
• 2-1/2 pounds pork shoulder, cut into cubes
• 20 guajillo peppers
• 1 chile de árbol
• 6 cloves garlic
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground piment d’ville pepper
• 3 tablespoons vegetable oil
• 13 ounces prepared pizza dough, made with bread flour at 65% hydration
• 3 ounces Real California Oaxaca cheese, diced into quarter-sized pieces
• 4 ounces mixed colors summer squash, shaved thin
• 4 ounces slow roasted toy box cherry tomatoes
• 3 ounces crumbled Real California Queso Fresco
• 1-1/2 ounces micro cilantro
• Lime juice, as needed