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.
Course Main Course
Cuisine Mexican
Keyword calabacita con carne de puerco, Pork with Zucchini and Corn Stew, zucchini recipe
1LB.Pork Roast or stew meattrimmed of fat, cut in 1 in. cubes or bite-sized pieces*
1Bay leaf
1cupof water
2Tbsp.vegetable oil **
1cupwhite or red oniondiced (About ½ medium onion)
2garlic clovesminced
2Jalapeno Peppersdiced or slice
1cupof fresh corn kernels1 fresh corn on the cob
2cupsof zucchini or squashcut in ½ in cubes. (About 2 medium zucchinis)
3large tomatoesdiced. (About 2 ½ cups, diced)
¼teaspoonground cumin
1small 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.