Calabacita Con Puerco
Savor the bold, comforting flavors of Calabacita con Puerco, a traditional Mexican stew that combines tender chunks of pork shoulder, vibrant zucchini, sweet corn, and fresh Roma tomatoes in a savory broth infused with aromatic garlic, cumin, and oregano. This rustic one-pot dish is simmered to perfection, allowing the ingredients to meld into a hearty, flavorful medley that’s perfect for family meals or cozy nights. Served with warm tortillas or fluffy rice, this classic recipe is both satisfying and versatile, with optional diced green chilies for a hint of spice. With minimal prep and simple ingredients, Calabacita con Puerco is a delicious way to bring authentic Mexican home cooking to your table.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (cut into 1-inch cubes)
- 2 Zucchini (medium, diced)
- 4 Tomatoes (Roma, diced)
- 1 Onion (medium, diced)
- 3 Garlic cloves (minced)
- 2 cups Chicken broth
- 2 tbsp Vegetable oil
- 2 Green chilies (diced, optional)
- 0.25 cups Cilantro (chopped)
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Corn kernels (fresh or frozen)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the pork cubes with salt and black pepper. Add them to the pot and sear on all sides until browned, about 8-10 minutes.
Remove the pork and set aside. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes, green chilies (if using), ground cumin, and dried oregano. Cook for 5 minutes to allow the tomatoes to break down and release their juices.
Return the pork to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30-35 minutes, stirring occasionally.
Add the diced zucchini and corn kernels to the pot. Simmer uncovered for another 15-20 minutes, or until the pork is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped cilantro and serve with warm tortillas or rice on the side.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
