Pork With Calabacita Squash Recipes

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CALABACITA CON PUERCO (PORK WITH SQUASH)



Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h28m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
  • Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

PORK WITH CALABACITA (SQUASH)



Pork with Calabacita (Squash) image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 9

1 1/2 lb pork (boneless)
1 Tablespoon corn oil
1 cup water, divided
1 small tomato
1/2 small onion
2 cloves garlic
1/2 teaspoon salt, divided
4 small calabacitas (squash)
1 can corn, drained

Steps:

  • Cut pork in small pieces. Put oil on skillet on medium heat. Place meat on skillet with 1/4 teaspoon of salt and fry for about 15 min until brown.
  • Cut calabacitas (squash) long length in half then, long length again. Place them cut side down and cut in small pieces to meat and cook for about 10 minutes.
  • In a blender, put 1/2 cup water, small tomato, onion and garlic, and then blend. Add tomato blend, corn, 1/2 cup water and remaining salt to meat mixture and simmer for about 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CALABACITA CON PUERCO



Calabacita con Puerco image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my version.

Provided by Susan Buentello

Categories     Stew

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 tablespoons shortening
3 lbs pork chops, boned and cubed
3 -4 serrano chilies, to taste
1 large onion
2 teaspoons whole comino
4 cloves garlic
1/3 cup flour
3 lbs squash, sliced,large slices quartered (yellow or zucchini or Mexican squash)
1 can whole kernel corn, including liquid
2 cans Rotel diced tomatoes
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat shortening in Dutch oven; fry pork cubes in batches until browned.
  • Return all pork to pan.
  • Place chilies and onion in food processor container and process until chopped (or chop together by hand).
  • Slice garlic and place with cominos and salt in a mortar and pestle and grind together.
  • (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor).
  • Add all vegetables to pan with pork and cook over high heat until onion is transparent.
  • Sprinkle flour over pork and vegetables and stir to combine.
  • Cook a few minutes to remove the raw taste of the flour.
  • Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.
  • Bring to a boil, then reduce to a simmer and cover with a lid.
  • Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.

CALABACITA CON PUERCO (PORK WITH SQUASH)



Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories     Boneless Pork Chops

Time 2h28m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
  • Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

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