I wanted to share one of the recipes my family grew up with. This recipe for carne de puerco con calabacitas is one of many recipes that my cousin Ofelia Lopez shared with me that her mom, my Tía Velia, would prepare for her family. My mom prepared it this way as well. I love good recipes, but I really cherish the family recipes, the stories, the pictures. When I cook these recipes, I am filled with the spirit of all the beautiful, strong and talented women who have come before me. The recipes are timeless!
Carne De Puerco Con Calabacitas y Elote (Pork with Zucchini and Corn)
1 1/2 pounds boneless pork sirloin, cut into 1 inch pieces
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 teaspoon cumin
1/4 cup of water
2 tablespoons of manteca (lard) or canola oil
1/2 cup red bell pepper, sliced into 1/2 inch pieces
1/2 green bell pepper, sliced into 1/2 inch pieces
1/2 white onion, diced
1 cup corn
1 medium zucchini, sliced into 1/2 moon size shapes
1/4 cup cilantro, chopped
2 roma or plum tomato, roughly chopped
1 to 2 cloves garlic, sliced
1. 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 eater has evaporated. Once water has evaporated, uncover, add the oil or lard and brown the pork( with lid off) until almost crispy on most sides.
2. 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.
3. Serve with your favorite rice, beans, salsa and warm tortillas. Yields up to 5 servings.
Notes: If you wanted to, you could add a little fresh serrano pepper to the tomato mixture before you blend it up. It adds a hint of spice, but is not spicy.