Pork with Zucchini and Corn Stew

Right now during the summertime, I’m taking as much advantage as I can of the seasonal vegetables available, like corn, zucchini, peppers, tomatoes, and many herbs. This recipe can be slightly different from the version you’ve tried at tex-mex restaurants.

Calabacitas Con Puerco y Elote

What follows is just a basic recipe that I adjust depending on my mood or what ingredients I have on hand. For example, I might substitute serranos for jalapeños, or fresh corn for frozen corn (when not in season). Also, instead of stewing the meat, I might decide to brown it first and then slowly simmer it with the rest of the ingredients. It’s a great family meal that will please almost everyone.

This is a very beloved dish in many homes in Mexico, somehow this combination of pork with the vegetables makes for a memorable meal.  In Mexico, squash and zucchini are used in many soups, stews and other types of dishes. Either squash or zucchini will work fine for this recipe.

The name in Spanish for this dish is “Calabacitas con Puerco y Elote”. You can also find it without the corn, and cooked in a green or red sauce.
It is usually served with a side of rice, and (obviously) a good amount of warm tortillas to scoop out the sauce with.

How to make pork with zucchini and corn stew

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DIRECTIONS:

• Place meat in a large skillet with one cup of water and the bay leaf. Cover and cook on medium heat for 20 minutes. (Please check the ingredients list below)
• If there’s any broth left from the meat, set aside and reserve to add later on. Add 2 Tablespoons of vegetable oil** and sauté the meat over medium-high heat until slightly browned. Stir occasionally to keep it from sticking to the pan. About 3-4 minutes.
• Add the onion, garlic and jalapeno pepper to the skillet. Cook, stirring occasionally until they soften, for about 3 minutes. Add corn and cook for another 3 minutes. Add squash or zucchini, toss well, and cook for about 5 more minutes.

• Stir in the tomatoes and any leftover cooking broth. Stir in the cilantro and ground cumin.

• Reduce heat to low, cover, and simmer until pork and vegetables are tender about 20 minutes. Season with salt and pepper; serve with rice and warm tortillas.

What is your favorite childhood meal?

Buen Provecho!
Mely,

More recipes:
Chicken with rice 
Mexican White Rice Recipe

Pork with Zucchini and Corn Stew

Mely Martínez - Mexico in my Kitchen

What follows is just a basic recipe that I adjust depending on my mood or what ingredients I have on hand. For example, I might substitute serranos for jalapeños, or fresh corn for frozen corn (when not in season)... Pork with Zucchini and Corn Stew. 

4.17 from 18 votes

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 196 kcal

Ingredients

  

1x2x3x

• 1 LB. Pork Roast or stew meat trimmed of fat, cut in 1 in. cubes*
• 1 Bay leaf
• 1 cup of water
• 2 tablespoon vegetable oil **
• 1 cup white or red onion diced (About ½ medium onion)
• 2 garlic cloves minced
• 2 Jalapeno Peppers diced
• 1 cup of fresh corn kernels 1 fresh corn on the cob
• 2 cups of zucchini or squash cut in ½ in cubes. (About 2 medium sizes)
• 3 large tomatoes diced. (About 2 ½ cups, diced)
• ¼ teaspoon ground cumin
• 1 small branch of cilantro.
• Salt and Pepper to taste

Instructions

 

• Place meat in a large skillet with one cup of water and the bay leaf. Cover and cook on medium heat for 20 minutes.
• If there’s any broth left from the meat, set aside and reserve to add later on. Add 2 Tablespoons of vegetable oil** and sauté the meat over medium-high heat until slightly browned. Stir occasionally to keep it from sticking to the pan. About 3-4 minutes.
• Add the onion, garlic and jalapeno pepper to the skillet. Cook, stirring occasionally until they soften, for about 3 minutes. Add corn and cook for another 3 minutes. Add squash or zucchini, toss well, and cook for about 5 more minutes.
• Stir in the tomatoes and any leftover cooking broth. Stir in the cilantro and ground cumin.
• Reduce heat to low, cover, and simmer until pork and vegetables are tender about 20 minutes. Season with salt and pepper; serve with rice and warm tortillas.

Notes

*You can substitute the pork meat for chicken in this recipe.

**If the pork meat renders some fat, use 2 tablespoons of that fat instead of the vegetable oil, and remove the excess.

Some cooks season this stew with oregano. Others will prefer Epazote or Mexican Mint instead of the cilantro.

Nutrition

Calories: 196kcalCarbohydrates: 12gProtein: 16gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 110mgPotassium: 598mgFiber: 2gSugar: 5gVitamin A: 658IUVitamin C: 24mgCalcium: 31mgIron: 1mg

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