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.
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!