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You are here: Home » Recipes » Pork

Pork with Zucchini and Corn Stew

Published: Aug 21, 2014 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

This pork with zucchini and corn recipe is a very beloved dish in many homes in Mexico. Besides being a hearty and delicious meal, it is easy to make. Learn how to prepare this Mexican recipe; it is the perfect family meal to delight even the pickiest eater in your home.  

Pork with zucchini and corn served in a plate next to rice
Jump to:
  • Calabacitas Con Puerco y Elote
  • Frequently asked questions about Pork with Zucchini and Corn.
  • How to make pork with zucchini and corn stew
  • Directions for Pork with Zucchini and Corn :
  • More Authentic Mexican Recipes:
  • 📖 Recipe
  • 💬 Comments

Calabacitas Con Puerco y Elote


The name in Spanish for this dish is “Calabacitas con Puerco y Elote,” and it's a Mexican pork stir fry recipe but healthier. Many in Mexico consider this traditional and popular dish a favorite comfort food. This meal Is not only delicious but easy and cost-effective. The recipe is very basic and quickly changes depending on your taste.   

Mexican pork stew

What follows is just a basic recipe for pork with zucchini and corn that I adjust depending on my mood or what ingredients I have. 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 brown it first and then slowly simmer it with the rest of the ingredients.

As I mentioned above, this meal is tasty and easy to swap ingredients. You can also find it without the corn and use a green or red sauce, depending on what you have on hand. But without a doubt, this is a great family meal that will please almost everyone.

Frequently asked questions about Pork with Zucchini and Corn.

What are Calabacitas?

You may be wondering what Calabacitas are. Calabacitas is the Spanish name for Mexican squash. The Mexican squash (also known as Mexican grey squash) is a little sweeter than the traditional zucchini in the states. 

What is the best pork meat for Pork with Zucchini and Corn?

For this recipe, I recommend pork roast, pork loin, or pork leg preferable. Choose a cut of meat that is lean, tender, and with a lot of flavors, like pork loin. 

What do you serve with your Pork with Zucchini and Corn?

This Calabacitas con Puerco is usually served with a side of rice, white or red rice, black beans, and (obviously) a good amount of warm corn tortillas. 

How to Store and Freeze your Meal.

If you have any leftovers, store them in an airtight container in your refrigerator for up to 4-5 days. Sometimes I will make double the recipe amount and divide and freeze it. Simply freeze it in single or smaller portions for up to 3-4 months. Then thaw it overnight in your refrigerator and reheat it in a pot for a few minutes.  

Pork and zucchini and corn with rice on a plate.

How to make pork with zucchini and corn stew

Ingredients:

  • Pork Roast or stew meat trimmed of fat, cut in 1 in. cube or bite-sized pieces*
  • Bay leaf
  • Water
  • Vegetable oil **
  • White or red onion diced 
  • Garlic
  • Jalapeno Peppers
  • Fresh corn kernels  
  • Zucchini or squash 
  • Tomatoes diced
  • Ground cumin
  • Cilantro
  • Salt and Pepper to taste
Ingredients for Mexican calabacitas con puerco

JUMP TO FULL INSTRUCTIONS

Directions for Pork with Zucchini and Corn :

Cook the meat

  • 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 broth is left from the meat, set it aside and reserve it to add later. 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. It takes about 3-4 minutes.
Searing meat on a frying pan

Add Vegetables

  • Add onion, garlic, and jalapeno pepper to the skillet. Cook, occasionally stirring, for 3 minutes. Add corn and cook for another 3 minutes. Add squash or zucchini, toss well, and cook for about 5 minutes.
Searing meat, corn and zucchini on a frying pan

Mix and Simmer

  • Stir in the tomatoes and any leftover cooking broth. Finally, stir in the cilantro and ground cumin.
Cooking meat with vegetables on a frying pan
  • Reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes.
Simmering pork and vegetables and tomato sauce.

Season with salt and pepper; serve your Pork with zucchini and corn with rice and warm tortillas.

What is your favorite childhood meal?

Pork with zucchini and corn served in a plate next to rice

More Authentic Mexican Recipes:

If you enjoyed this recipe for pork with zucchini and corn, take a look at some of these other authentic Mexican recipes:

Chicken with rice 

Charro Beans

Mexican meatball soup

I hope you make these Mexican Cowboy Beans! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina 

¡Buen provecho!

Mely,

📖 Recipe

Pork with Zucchini and Corn Stew

Mely Martínez
This pork with zucchini and corn recipe is a very beloved dish in many homes in Mexico. Besides being a hearty and delicious meal, it is easy to make. Learn how to prepare this Mexican recipe; it is the perfect family meal to delight even the pickiest eater in your home.  
4.17 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 196 kcal

Ingredients
  

  • 1 LB. Pork Roast or stew meat trimmed of fat, cut in 1 in. cubes or bite-sized pieces*
  • 1 Bay leaf
  • 1 cup of water
  • 2 Tbsp. vegetable oil **
  • 1 cup white or red onion diced (About ½ medium onion)
  • 2 garlic cloves minced
  • 2 Jalapeno Peppers diced or slice
  • 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 zucchinis)
  • 3 large tomatoes diced. (About 2 ½ cups, diced)
  • ¼ teaspoon ground cumin
  • 1 small branch of cilantro.
  • Salt and Pepper to taste

CHECK THE RECIPE VIDEO

    Instructions
     

    Cook the meat

    • 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 it aside in a small bowl and reserve it 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. It takes about 3-4 minutes.

    Add vegetables

    • Add the onion, garlic, and jalapeno pepper to the skillet. Cook, occasionally stirring 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.

    Simmer the stew

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

    Video

    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 cilantro.
     

    Nutrition

    Calories: 196kcalCarbohydrates: 12gProtein: 16gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 110mgPotassium: 598mgFiber: 2gSugar: 5gVitamin A: 658IUVitamin C: 24mgCalcium: 31mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Esther

      February 05, 2018 at 3:08 am

      5 stars
      One of my favorite comfort foods. Recipe very similar to mine, but I sautee the pork with a little bit of olive oil, then add a can of crushed tomatoes to the mixture. Yummy!

      Reply
    2. Unknown

      December 14, 2016 at 1:16 am

      Excellent recipe came out great just enough spice

      Reply
    3. Stephanie Martinez

      March 03, 2016 at 2:37 pm

      I made this for my family last night and it was really delicious.

      Reply
    4. Lynda

      January 24, 2016 at 9:39 pm

      I like your website. This recipe looks very similar to my mom's way to cook this dish. I was hoping to share it with a friend who speaks spanish, but I can't find it on your website. Do you mind sending me the link?

      Reply
      • mmartinez

        January 25, 2016 at 3:58 pm

        Hello Lynda,

        I will post the spanish version this week. Thank you for sharing the recipes.

        Reply
    5. Anonymous

      June 25, 2015 at 2:32 am

      I just made this and it tastes amazing. Thank you so much for the recipe 🙂

      Reply
    6. James Hatcher

      February 06, 2015 at 1:56 am

      Looking forward to spring. Gotta try this with fresh veggies.

      Reply
    7. melissa barrera

      September 11, 2014 at 2:12 pm

      looks super yummy , but what can i put instead of corn?

      Reply
      • Mely

        September 11, 2014 at 2:34 pm

        Hi Melissa, you can skip the corn is you don't have fresh available.

        Reply

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    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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