CALABACITA CON PUERCO (PORK WITH SQUASH)
Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.
Provided by Jenny Crocker
Categories Boneless Pork Chops
Time 2h28m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g
CALABACITA CON CARNE DE PUERCO
Found this one a number of years ago in Texas Highways. I wanted to save safely. This originally was adapted from The Melting Pot: Ethnic Cuisine in Texas. Zucchini can be substituted for the mexican squash.
Provided by TXOLDHAM
Categories Corn
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork in hot oil in a large skillet; drain.
- Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes.
- Stir in corn, squash and salt. Cover and simmer for about 30 minutes.
CARNE DE PUERCO CON CALABACITAS Y ELOTE (PORK SIRLOIN WITH ZUCCHINI & CORN) RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 14
Steps:
- Preheat a large skillet to medium heat for a few minutes. Add the pork and season with salt, pepper and cumin. Add the water, spread out evenly, cover and cook until all the water has evaporated. Once water has evaporated, uncover, add the oil or lard and brown the pork (with the lid off) until almost crispy on most sides. Add the peppers and onions and cook for 3 to 4 minutes. Season lightly with salt and pepper as you add your layers, just a pinch. Blend the tomatoes with the garlic, adding a little bit of water if needed to get a smooth consistency. Set aside. Add the zucchini, corn and cilantro and cook just until zucchini becomes slightly tender. Add the tomato mixture; stir well to combine. Cook at a low/medium temperature for another 10 minutes, taste for salt. Serve with your favorite rice, beans, salsa and warm tortillas. Yields up to 5 servings. Notes: If you want to, you can add a little fresh serrano pepper to the tomato mixture before you blend it. It adds a hint of spice, but is not spicy.
CALABACITA CON PUERCO
Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my version.
Provided by Susan Buentello
Categories Stew
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat shortening in Dutch oven; fry pork cubes in batches until browned.
- Return all pork to pan.
- Place chilies and onion in food processor container and process until chopped (or chop together by hand).
- Slice garlic and place with cominos and salt in a mortar and pestle and grind together.
- (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor).
- Add all vegetables to pan with pork and cook over high heat until onion is transparent.
- Sprinkle flour over pork and vegetables and stir to combine.
- Cook a few minutes to remove the raw taste of the flour.
- Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.
- Bring to a boil, then reduce to a simmer and cover with a lid.
- Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.
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