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May 25, 2021

Calabacita con Carne de Puerco (Pork and Zucchini Stew)

by My Back Kitchen
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Last Updated on October 11, 2023 by My Back Kitchen

Prepare your taste buds for a savory adventure as we delve into the world of Calabacita con Carne de Puerco, a delightful Mexican dish that combines tender pork with the natural sweetness of zucchini and an array of aromatic spices. This hearty and comforting stew showcases the vibrant flavors and ingredients of Mexican cuisine, bringing together succulent pork, tender zucchini, and a medley of seasonings that will transport you to the heart of Mexico. In this blog post, we will explore the origins, ingredients, and preparation of Calabacita con Carne de Puerco, uncovering the secrets behind this soul-warming delicacy.

Calabacita con Carne de Puerco holds a special place in Mexican cuisine, particularly in the regions where squash (calabacita) and pork (carne de puerco) are abundant. This dish reflects the cultural heritage and traditional cooking methods of Mexico, celebrating the use of locally sourced ingredients and time-honored culinary techniques.

The star of the dish, tender chunks of pork shoulder or pork loin add richness and depth of flavor to the stew. The pork is typically browned before being simmered, allowing the meat to develop a caramelized crust and infuse the stew with its savory goodness.

The calabacita (zucchini) takes center stage, contributing a delicate sweetness and a satisfying texture to the dish. Choose fresh zucchini that is firm and vibrant in color. You can slice it into rounds, cubes, or any desired shape.

A combination of aromatics, such as onions and garlic form the flavor base of the dish. Additional seasonings like freshly ground black pepper and jalapeno lend a complex and aromatic profile to the stew. Tomatoes also play a vital role in providing a rich and tangy backdrop to the dish.

The fresh kernals of corn in this dish add a hint of sweetness and texture that compliments the tenderness of the calabacita.

This one pot meal is quick to pull together any day of the week. For a change, use chicken thighs or omit the protein all together for a vegetarian option. Serve with warm corn or flour tortillas and enjoy!

– MBK

Calabacita con Carne de Puerco

Calabacita con Carne de Puerco

Our Calabacita con Carne de Puerco is a delightful Mexican dish, combining tender chunks of pork with zucchini and a medley of spices, resulting in a flavorful and comforting stew that's a true taste of home.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 406 kcal

Ingredients
  

  • 3 lb. pork roast cut into bite size pieces (can substitute boneless skinless chicken thighs)
  • 1 medium white or yellow onion diced
  • 5 roma tomatoes blended to puree
  • 1 whole jalapeno
  • 2 cloves fresh garlic minced (or 1/2 tsp. garlic powder)
  • salt
  • 1/8 tsp. pepper
  • 2 Tbsp. vegetable or canola oil
  • 3 calabasita squash cut into half moons
  • 1 cup frozen corn or more to taste

Instructions
 

  • Season pork with salt and pepper. Set aside.
    seasoning pork
  • Heat a Dutch oven or large size pot oven over medium-high heat.
  • Add oil. When oil begins to shimmer and is slightly smoking, add pork to pan cooking in batches to not overcrowd the pan. Let sit on one side for a couple of minutes until well browned, flip, and repeat. Note: Browned equals flavors, so make sure your meat is well browned before moving to the next step. As meat is browned, set aside in bowl until done cooking all batches.
    browned pork
  • In the same saucepan, add back in all browned meat. Add chopped onions and jalapeno and cook until translucent. Add garlic and stir to combine.
    pork and onions
  • Add the calabasita squash and cook for 2 minutes to lightly brown. Add blended tomato and frozen corn.
    pork and calabaza
  • Season with 1/4 tsp. salt and add pepper. Lower heat to simmer and cover. Cook for 30 minutes. Uncover, taste broth and add additional salt to taste. Serve and enjoy!
    calabacita

Video

Nutrition

Calories: 406kcalCarbohydrates: 14gProtein: 54gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 143mgSodium: 124mgPotassium: 1345mgFiber: 3gSugar: 5gVitamin A: 654IUVitamin C: 31mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!

FAQs

What is Calabacita con Carne de Puerco?

Calabacita con Carne de Puerco is a traditional Mexican dish made with tender pieces of pork cooked with zucchini, tomatoes, and various seasonings. It’s known for its rich and savory flavor.

How do you make Calabacita con Carne de Puerco?

To prepare this dish, you’ll typically need pork, zucchini, fresh tomatoes, onions, and spices like garlic. The ingredients are simmered together to create a flavorful, comforting stew.

What type of zucchini is best for this recipe?

You can use various types of zucchini for this dish, but Mexican gray zucchini is preferred due to its flavor and texture. Green zucchini or yellow squash can also be used as a substitute.

Can you use chicken or make a vegetarian version of this dish?

Yes, chicken can be used in place of pork with the same cooking steps being used. We recommend chicken thighs if doing so as they stay moist throughout the cooking process. You can create a vegetarian or vegan version of this dish by substituting the pork with plant-based proteins or leaving it out completely and increasing the amount of zucchini and corn.

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1 comment

  • Maria G
    November 14, 2021

    5 stars
    Delicious and very easy to follow.

    Reply
5 from 6 votes (5 ratings without comment)

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