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.
Course Main Course, Pork
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 4Servings
Ingredients
Ingredients
1 1/2 poundsboneless pork sirloin steaks with bonecut into 1 inch pieces
3/4teaspoonsaltmore to taste
3/4teaspooncumin
3/4teaspoonfresh cracked pepper
1cupof water
2tablespoonsavocado or grapeseed oilor traditional pork lard!
2clovesgarlicsliced
1cupwhite oniondiced
1/2cupred bell peppersliced into 1/2 inch pieces
1/2green bell peppersliced into 1/2 inch pieces
3large roma or vine ripe tomatoesroughly chopped
1tsptomato/chicken bouillon(if using)knorr brand
1/2tspMexican oregano
1cupcornfresh or frozen
1medium zucchinisliced into rings or half moon shapes
1tbspcilantrochopped
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!