calabacitas con puerco y elote
(2 ratings)
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.
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For calabacitas con puerco y elote
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1 1/2 lbboneless center cut pork chops
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1bay leaf
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1 cwater
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2 Tbspcanola oil
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1 cdiced onions
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4 clovegarlic, minced
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2serrano chiles, or jalapeno
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1 ccorn kernels (fresh or canned, drained)
- NOTE: THIS IS SO MUCH BETTER WHEN YOU USE THE GREEN GIANT WHITE SHOEPEG CORN!
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2 cdiced mexican zucchini
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3 lgtomatoes, diced (2 1/2 cups)
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1/4 tspground cumin
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1/2 cchopped cilantro
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kosher salt & pepper, to taste
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2 Tbspgrated cotija or parmesan cheese
How To Make calabacitas con puerco y elote
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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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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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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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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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