Tex-Mex Calabacita con Puerco
2 Tbsp shortening
3 pounds pork chops, boned and cubed
3-4 serrano chilies, or more or less to taste
1 large onion
2 tsp whole cumin seeds
4 cloves garlic
1/3 cup flour
3 pounds squash (yellow or zucchini or Mexican
squash), sliced, large slices quartered
1 can whole kernel corn, including liquid
2 cans Rotel chopped tomatoes, or the equivalent
in regular chopped tomatoes (but it changes the flavor)
2 tsp salt
1 tsp black pepper
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 cumins and salt in a mortar and pestle and grind together. (The garlic and cumins and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor). Add chilies, onion, garlic, cumins, and salt 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. Makes a lot, but it freezes well.
Submitted by LynnO
International Dishes
Pork Dishes
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