CALABACITA CON PUERCO (PORK WITH SQUASH)
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
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
CALABACITAS CASSEROLE WITH POLENTA AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place oil and chopped garlic in a large skillet, over medium heat.
- Add zucchini and onion, cooking until onion is tender.
- Add corn and tomatoes.
- Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
- When mixture is well heated, add cheese, mix and serve.
CALABACITA CON PUERCO
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
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.
CARNE DE PUERCO CON CALABACITAS Y ELOTE (PORK SIRLOIN WITH ZUCCHINI & CORN) RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 14
Steps:
- Preheat a large skillet to medium heat for a few minutes. Add the pork and season with salt, pepper and cumin. Add the water, spread out evenly, cover and cook until all the water has evaporated. Once water has evaporated, uncover, add the oil or lard and brown the pork (with the lid off) until almost crispy on most sides. Add the peppers and onions and cook for 3 to 4 minutes. Season lightly with salt and pepper as you add your layers, just a pinch. Blend the tomatoes with the garlic, adding a little bit of water if needed to get a smooth consistency. Set aside. Add the zucchini, corn and cilantro and cook just until zucchini becomes slightly tender. Add the tomato mixture; stir well to combine. Cook at a low/medium temperature for another 10 minutes, taste for salt. Serve with your favorite rice, beans, salsa and warm tortillas. Yields up to 5 servings. Notes: If you want to, you can add a little fresh serrano pepper to the tomato mixture before you blend it. It adds a hint of spice, but is not spicy.
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
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