Carne De Puerco Con Calabacitas Y Elote Pork Sirloin With Zucchini Corn Recipe 45

CARNE DE PUERCO CON CALABACITAS Y ELOTE (PORK SIRLOIN WITH ZUCCHINI & CORN) RECIPE - (4/5)

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.

CALABACITA CON CARNE DE PUERCO

Steps:

• Brown pork in hot oil in a large skillet; drain.
• Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes.
• Stir in corn, squash and salt. Cover and simmer for about 30 minutes.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
• Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
• Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
• Sprinkle with Cotija cheese if desired.
• Serve.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.