Calabacitas Con Carnita De Puerco Recipe | Jenny Martinez
Recipe Information
Calabacitas Con Carnita De Puerco
Cultural Context
Originating from the rural regions of Mexico, Calabacitas Con Carnita De Puerco reflects the rich agricultural heritage of the country, where zucchini and pork are staples. This dish is often enjoyed during family gatherings, celebrating the bounty of summer vegetables. Today, it has gained popularity beyond Mexico, appearing on menus in various Latin American and Tex-Mex restaurants, showcasing its versatility and comforting flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
pork
🥗Healthier: chicken
💰Cheaper: ground turkey
Chicken is leaner, while ground turkey is often less expensive.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.
Cut the pork shoulder picnic roast around the bone to get pieces of meat, saving as much fat as possible.
Brown the bone in liquid shortening in a large skillet.
Cut the ends off the Mexican squash and dice it into smaller pieces.
Add the diced squash to the skillet with the browned bone.
Add the pork meat to the skillet and mix it with the squash and bone.
Chop the tomatoes and add them to the skillet.
Switch cutting boards to chop the onion and garlic to avoid mixing juices.
Chop the garlic and add it to the skillet with the pork and veggies.
Chop the onion and add it to the skillet as well.
Add corn from a can to the skillet, making sure to drain it first.
Cover the skillet and let it cook for 25 to 30 minutes without uncovering it.
Check on the meat after 30 minutes to ensure it is cooked through and the cheese is drying up.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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