An All Time Favorite CALABACITAS CON PUERCO | Mexican Squash and Pork Stew

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is often more affordable.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash is similar in taste, while cucumbers can be more budget-friendly.

Add 3 lbs of pork shoulder and 2 lbs of country style ribs to a pot over medium heat.

Add salt, 2 bay leaves, 3 minced garlic cloves, and a piece of onion; mix.

Cover the meat with water and bring to a simmer.

Once simmering, cover and cook for 40 minutes or until water evaporates.

Prepare the sauce by blending 6 roasted tomatoes, 1/4 onion, 2 garlic cloves, 2 jalapenos, 2 Chile sanos, 1 teaspoon oregano, 1 teaspoon black pepper, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander, and a pinch of ground cloves with 1 cup of water.

After 40 minutes, fry the meat for about 10 minutes after the water has evaporated.

Remove bay leaves and add 2 roasted peppers cut into strips and 1 can of corn.

Add the prepared sauce and more water; mix and bring to a simmer.

Taste for salt and adjust if needed, adding chicken bouillon if desired.

Add 4 calabacitas and mix; ensure meat is tender before adding them.

Cook for an additional 7 to 10 minutes until calabacitas are done.

Cooking Techniques

Equipment Needed

Spice Level: