Calabacita Con Puerco Food

CALABACITA CON CARNE DE PUERCO

Steps:

• Brown pork in hot oil in a large skillet; drain.
• Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes.
• Stir in corn, squash and salt. Cover and simmer for about 30 minutes.

CALABACITA CON PUERCO

Steps:

• Heat shortening in Dutch oven; fry pork cubes in batches until browned.
• Return all pork to pan.
• Place chilies and onion in food processor container and process until chopped (or chop together by hand).
• Slice garlic and place with cominos and salt in a mortar and pestle and grind together.
• (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor).
• Add all vegetables to pan with pork and cook over high heat until onion is transparent.
• Sprinkle flour over pork and vegetables and stir to combine.
• Cook a few minutes to remove the raw taste of the flour.
• Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.
• Bring to a boil, then reduce to a simmer and cover with a lid.
• Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.

CALABACITA CON PUERCO (PORK WITH SQUASH)

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
• Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.