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.

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CourseMain Course

CuisineMexican

KeywordPork

Prep Time30

Cook Time30

Total Time1

Servings people

Calories406kcal

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.
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.
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.
Add the calabasita squash and cook for 2 minutes to lightly brown. Add blended tomato and frozen corn.
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!

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