Calabasita Con Carne de Puerco Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pound (or so) pork butt, cut into cubes; include the bone as it adds flavor
vegetable or light oil for frying
1 large onion, diced
2-3 garlic cloves, left whole
3-4 Mexican calabasitas, cubed (Mexican squash is round and light green); yellow or green zucchini works fine
6-8 ripe tomatoes (preferably roasted as per picadillo/rice/fideo recipes)
2-3 Tbsp of Knorr Consmate
Freshly ground pepper
2-3 serrano peppers or jalapeno
1 small can of whole kernel corn
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Directions: |
Directions:Cut pork butt into cubes and fry in vegetable or light oil over medium-high heat until well-browned.
Take out the pork and set aside. You may have to add more oil and let it heat up. Add the onion and fry until this becomes translucent. Add garlic and peppers and freshly ground black pepper and fry. To increase the heat, slice the serrano before adding them to the onion mixture.
Add the prepared tomatoes and cook until the tomatoes turn a dark red. Add the Consmate to taste.
Add the cooked pork and mix thoroughly. Next add the cubed squash and cook until they are tender. (Check with a fork.) When the squash is tender, add the corn along with the water in the can. It can simmer a while longer. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:3-4 hours |
Personal
Notes: |
Personal
Notes: This can be frozen in zip-lock bags. This keeps well. This is traditionally served with warmed, corn tortillas. Side dishes may include Mexican rice or beans.
Any pork may be used, like chops or ribs.
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