calabacitas con puerco y elote
This was on our dinner table pretty frequently when I was growing up. My mom always used bone-in pork chops, cut away the pork from the bone, and included the almost-bare bones when browning the pork and throughout the prep. We kids would fight for who got to chew the tasty meat from the bones - it was our favorite part! Today, it is just a treat for the cook! LOL.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds boneless center cut pork chops
- 1 bay leaf
- 1 cup water
- 2 tablespoons canola oil
- 1 cup diced onions
- 4 cloves garlic, minced
- 2 serrano chiles, or jalapeno
- 1 cup corn kernels (fresh or canned, drained)
- NOTE: THIS IS SO MUCH BETTER WHEN YOU USE THE GREEN GIANT WHITE SHOEPEG CORN!
- 2 cups diced mexican zucchini
- 3 large tomatoes, diced (2 1/2 cups)
- 1/4 teaspoon ground cumin
- 1/2 cup chopped cilantro
- kosher salt & pepper, to taste
- 2 tablespoons grated cotija or parmesan cheese
How To Make calabacitas con puerco y elote
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Step 1Cut the pork into bite sized pieces. Place in a pot with the bay leaf and the water. Cover and cook for about 20 minutes.
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Step 2If the pork sheds a lot of liquid after the 20 minutes, drain and reserve the liquid for later possible use.
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Step 3Add the canola oil to the pan and turn heat to medium high. Pork will start to sizzle. Continue to cook until the pork is just lightly browned, stirring from time to time so it doesn't stick to the pan. This will take about 4-5 minutes.
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Step 4Add the onion, garlic and chiles to the pan. Continue to cook, stirring frequently, until the onion softens and is translucent - about 3 minutes.
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Step 5Add the corn and cook another 3 minutes. Add the zucchini and cook another 5 minutes. Stir frequently so food doesn't stick to the pan.
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Step 6Add the tomatoes and the reserved liquid from the pork. Season to taste with salt and pepper. Add the cilantro and cumin. Reduce heat, cover, and simmer over low heat until the meat and veggies are tender - about 8-12 minutes. When done, sprinkle grated parmesan cheese over the top, to taste.
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Step 7Serve with Mexican rice or white rice on the sides, and corn tortillas to sop up the juices.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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