Calabacita Con Puerco Food

CALABACITA CON CARNE DE PUERCO

Calabacita Con Carne De Puerco image

Found this one a number of years ago in Texas Highways. I wanted to save safely. This originally was adapted from The Melting Pot: Ethnic Cuisine in Texas. Zucchini can be substituted for the mexican squash.

Provided by TXOLDHAM

Categories Corn

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 lbs pork, cubed
2 cups tomatoes, chopped
1 cup onion, diced
1/2 cup green bell pepper, diced
2 garlic cloves, minced
1 teaspoon ground cumin
2 ears fresh corn or 1 cup frozen corn
1 1/2 lbs mexican squash
salt and pepper

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

Calabacita con Puerco image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my version.

Provided by Susan Buentello

Categories Stew

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons shortening
3 lbs pork chops, boned and cubed
3 -4 serrano chilies, to taste
1 large onion
2 teaspoons whole comino
4 cloves garlic
1/3 cup flour
3 lbs squash, sliced,large slices quartered (yellow or zucchini or Mexican squash)
1 can whole kernel corn, including liquid
2 cans Rotel diced tomatoes
2 teaspoons salt
1 teaspoon black pepper

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)

Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 2h28m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

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.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

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