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Pork with Zucchini and Corn Stew

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. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 196kcal


  • 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 tsp ground cumin
  • 1 small branch of cilantro.
  • Salt and Pepper to taste


  • 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.


*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.


Calories: 196kcal | Carbohydrates: 12g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 110mg | Potassium: 598mg | Fiber: 2g | Sugar: 5g | Vitamin A: 658IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg