calabacitas con puerco y elote

★★★★★ 2 Reviews
jostlori avatar
By Lori Loucas
from San Diego

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.

★★★★★ 2 Reviews
serves 6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For calabacitas con puerco y elote

  • 1 1/2 lb
    boneless center cut pork chops
  • 1
    bay leaf
  • 1 c
  • 2 Tbsp
    canola oil
  • 1 c
    diced onions
  • 4 clove
    garlic, minced
  • 2
    serrano chiles, or jalapeno
  • 1 c
    corn kernels (fresh or canned, drained)
  • 2 c
    diced mexican zucchini
  • 3 lg
    tomatoes, diced (2 1/2 cups)
  • 1/4 tsp
    ground cumin
  • 1/2 c
    chopped cilantro
  • kosher salt & pepper, to taste
  • 2 Tbsp
    grated cotija or parmesan cheese

How To Make calabacitas con puerco y elote

  • 1
    Cut the pork into bite sized pieces. Place in a pot with the bay leaf and the water. Cover and cook for about 20 minutes.
  • 2
    If the pork sheds a lot of liquid after the 20 minutes, drain and reserve the liquid for later possible use.
  • 3
    Add 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.
  • 4
    Add the onion, garlic and chiles to the pan. Continue to cook, stirring frequently, until the onion softens and is translucent - about 3 minutes.
  • 5
    Add 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.
  • 6
    Add 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.
  • 7
    Serve with Mexican rice or white rice on the sides, and corn tortillas to sop up the juices.

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