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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pork~Cerdo » Carne de Puerco Con Calabacitas y Elote

Carne de Puerco Con Calabacitas y Elote

July 16, 20167 Comments

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Carne de puerco (pork meat) con calabacitas (with squash) y elote (and corn). Your first thought is, “Why is the title in Spanish if it’s a blog in English?” I would be thinking the same thing. When I think of the dishes from home and my first taste of them, it was in Spanish. I learned their Spanish names and that’s how I knew them all my life.

Close up of pork with zucchini and corn

Pork with Squash and Corn!

A staple dish in our house with simple ingredients and it’s still a recipe that I prepare often. I will change it up with different vegetables or a different sauce, but the basic formula is the same.

Pork with squash and corn in a shallow bowl with some fideo pasta

Updates are a good thing!

It was time for some updated photos for this delicious family recipe! I am also including some new tips as well. I have to admit my photography skills have improved a bit since I first documented this recipe. Thank you for being patient, lol! I am a work in progress.

Produce used for this recipe, tomato, onion, garlic, corn, squash and jalapeño

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!

Browning the pork in pot, stirring with wooden spoon
Pork steaks are perfect for this recipe. The bone adds a lot of flavor to the dish.
I used jalapeño instead of red bell pepper this night.
Fresh Corn!!!
If possible, try to use fresh corn for this recipe. Next best thing would be frozen corn.
I sometimes will dice the tomatoes. This time I crushed my tomatoes with oregano and tomato/chicken bouillon. Chef’s choice!

Chop or Blend? Salt or Bouillon?

Although the main ingredients in these family recipes may remain the same, processing the ingredients may change. For example, I may choose to roughly chop my tomatoes in the blender as opposed to dicing them by hand. I sometimes will replace using salt by using bouillon powder. It doesn’t change the recipe too much. It’s a matter of preparing it to your liking.

Freshly crushed or pureed tomato adds that “casero” (home-style) flavor that we all crave when we think of family recipes.

Carne de Puerco Con Calabacitas y Elote- Pork with Zucchini and Corn

 

Pork with Squash and Corn close up

Carne De Puerco Con Calabacitas y Elote (Pork with Zucchini and Corn

My Mom, just like my tia's in Mexico all prepared this dish. I could only imagine that they learned it from their mothers too.
4.84 from 6 votes
Print Pin Rate
Course: Main Course, Pork
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Servings: 4 Servings

Ingredients

Ingredients

  • 1 1/2   pounds boneless pork sirloin steaks with bone cut into 1 inch pieces
  • 3/4 teaspoon salt more to taste
  • 3/4 teaspoon cumin
  • 3/4 teaspoon fresh cracked pepper
  • 1 cup of water
  • 2 tablespoons avocado or grapeseed oil or traditional pork lard!
  • 2 cloves garlic sliced
  • 1 cup white onion diced
  • 1/2 cup red bell pepper sliced into 1/2 inch pieces
  • 1/2 green bell pepper sliced into 1/2 inch pieces
  • 3 large roma or vine ripe tomatoes roughly chopped
  • 1 tsp tomato/chicken bouillon(if using) knorr brand
  • 1/2 tsp Mexican oregano
  • 1 cup corn fresh or frozen
  • 1 medium zucchini sliced into rings or half moon shapes
  • 1 tbsp cilantro chopped

Instructions

  • Preheat a large skillet to medium/high heat for a few minutes. Add the pork and season with salt, pepper and cumin. Add 1/2 cup water, reserving the other half for blending tomatoes. Spread out evenly, cover and cook until all the water has evaporated. Once water has evaporated, uncover, add the oil and brown the pork a little more with lid off for a few minutes.
  • Add the peppers, garlic and onions and cook for 3 to 4 minutes. Blend the tomatoes with the oregano and bouillon(if using), adding a little bit of water (1/2 cup) to help it blend easier. Set aside.
  • Add the corn and cook just for 2 minutes. Add the tomato mixture, stir well to combine. Mix in the zucchini in the cilantro. Cook at a low/medium temperature for another 10-15 minutes. Taste for salt.
  • Serve with your favorite rice, beans, salsa and warm tortillas.

Notes

 In this original recipe I used both red and green bell peppers. The newest photos, there was no bell pepper, only 1 large jalapeño. If you like to keep the bell peppers for the mild version or add them all!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Carne de Puerco Con Calabacitas y Elote-Pork with Zucchini and Corn

 

Family Recipes, My Tia Velia

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Filed Under: Pork~Cerdo, Traditional Mexican Recipes Tagged With: Calabacitas, Pork, Puerco, Traditional Mexican Recipes

Previous Post: « Cilantro and Cheese Tamal
Next Post: Green Chile Chicken Taquitos~Taquitos de Pollo »

Reader Interactions

Comments

  1. abrazosybesosblog

    July 16, 2016 at 9:24 am

    An all time favorite recipe of my family also.
    Abrazos y Besos

    Reply
  2. tonyandmaribel

    July 19, 2016 at 12:56 am

    Nicely done. It’s been a while since I had this. Now on my to do list. Thanks for sharing.

    Reply
    • Sonia

      July 19, 2016 at 7:02 am

      Thanks!

      Reply
  3. Eunice Trujillo

    July 23, 2020 at 2:23 pm

    I love this we add epazote to it and change from Chile verde or bell pepper, Chile poblano yummy! 😋

    Reply
    • Sonia

      July 25, 2020 at 9:29 am

      Sounds delicious Eunice!

      Reply
  4. Katherine horton

    August 2, 2021 at 11:58 am

    Just curious. Some pictures show pasta in it. Did you add fideo??

    Reply
    • Sonia

      August 2, 2021 at 7:56 pm

      Hi Katherine! I didn’t add fideo to the pork dish. I just served it with fideo instead of rice that night.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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