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You are here: Home » Pork

Pork with Zucchini and Corn Stew

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

JUMP TO RECIPE

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

Pork with Zucchini and Corn Stew | 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.

Pork with Zucchini and Corn Stew | Mexican Recipes

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

JUMP TO FULL INSTRUCTIONS

Pork with Corn Stew | Ingredients

DIRECTIONS:

Pork with Zucchini and Corn Stew | Instructions step by step
  • 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.
Pork with Corn Stew | Quick and Easy
  • Stir in the tomatoes and any leftover cooking broth. Stir in the cilantro and ground cumin.
Pork with Zucchini and Corn Stew | Authentic Mexican Food Recipes
  • 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
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
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 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*
  • 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
  • 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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Reader Interactions

Comments

  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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ABOUT ME

Mexico in my kitchen | Mely Martinez

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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