Zucchini With Pork (Calabacitas con Puerco)
Author: Amy's Green Apron
Recipe type: Main Dish
Serves: 6 servings
- 1 lb. pork roast, cooked and cubed
- 2 cloves garlic
- 3 T. lard or vegetable oil
- 1 large or 2 small zucchini, sliced
- ½ cup diced onion
- 1 Anaheim chile, roasted, peeled and diced
- 1 tomato
- ½ tsp. ground oregano
- Salt and pepper to taste
- 1 ear of corn kernels or 1 small (7.5 oz.) can kernel corn, drained
- To cook roast, cut it into 4 large chunks and place in a pot and cover with water. Add garlic cloves. Place the lid on the pot and simmer until the roast is cooked through, about 30 minutes. Allow meat to cool enough to handle. Reserve the liquid and garlic. Dice the roast into 1” size cubes, discarding any fatty pieces.
- In skillet, brown the pork in the lard or vegetable oil. Add the onion and chile.
- Meanwhile, in a blender, combine the tomato (cut into quarters), oregano, salt and pepper. Add the reserved liquid from the pork pot, including the garlic. Puree, then add to the browned pork and zucchini in the skillet. Simmer until the zucchini is cooked through.
- Add the corn and continue cooking until the corn is warm.
- Serve with warm tortillas and rice on the side.
Et cetera: This is one of those dishes that was handed down through who knows how many generations. I’m sure the canned corn was originally a fresh ear of corn and instead of using a blender, everything was chopped really fine. I have great respect for the cooking methods of the women who never knew an electrical appliance. I don’t know how they ever got anything else done. I imagine them fixing a meal, cleaning up and then getting busy on the next. I think I’m going to go watch TV now.