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