Calabacitas con Puerco, a vibrant and flavorful Mexican stew, is a testament to the beauty of simple ingredients transformed into a culinary masterpiece. This hearty dish, featuring tender pork simmered with a medley of summer squash, corn, and vibrant peppers, is a comforting classic perfect for a weeknight meal or a festive gathering. The sweet and savory notes dance on the palate, creating a balanced and satisfying experience that will leave you wanting more. Its versatility allows for customization – add your favorite chilies for extra heat, or substitute vegetables based on your preferences.
This recipe offers a delightful exploration of Mexican cuisine, accessible even to beginner cooks. The rich, savory broth and tender pork pieces are perfectly complemented by the fresh, sweet vegetables. Ready to experience the magic of Calabacitas con Puerco? Let's dive into the easy-to-follow steps that will guide you through creating this delicious and authentic Mexican stew.
Tools Needed
- Pot
- Blender
Ingredients
- Pork shoulder: 3 lbs
- Country style ribs: 2 lbs
- Salt
- Bay leaves: 2
- Garlic cloves: 3, minced
- Onion: a small piece
- Tomatoes: 6, roasted
- Jalapenos: 2 (or 1 for less spice), roasted
- Chile sanos: 2, roasted
- Chile de árbol: a handful, roasted
- Oregano: 1 teaspoon
- Black pepper: 1 teaspoon
- Cumin seeds: 1/2 teaspoon
- Coriander: 1/2 teaspoon
- Ground cloves: a pinch
- Water: 1 cup
- Hash peppers: 2, roasted
- Corn: 1 can
- Chicken bouillon
- Calabacitas (squash): 4
- Rice
- Beans
Step-by-Step Instructions
Step 1. Prepare the Pork
- In a pot over medium heat, add pork shoulder, ribs, salt, bay leaves, minced garlic, and a small piece of onion. Cover with water and bring to a simmer. Simmer for 40 minutes, or until the water evaporates.
- Once the water has evaporated, fry the meat for about 10 minutes. Remove bay leaves.
Step 2. Make the Sauce
- Blend roasted tomatoes, roasted onion, roasted garlic, jalapenos, Chile sanos, Chile de árbol, oregano, black pepper, cumin seeds, coriander, and ground cloves with 1 cup of water.
Step 3. Combine and Simmer
- Add roasted hash peppers, corn, and the sauce to the meat. Add more water if needed. Bring to a simmer, then taste and adjust salt.
- Add chicken bouillon and calabacitas. Simmer for 7-10 minutes, until calabacitas are cooked and meat is tender.
Step 4. Serve
- Serve with rice and beans.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- If you don't want a spicy sauce, use only one jalapeno.
- Adjust cooking time depending on your preference for the tenderness of the calabacitas. Some people prefer them softer, while others prefer them a bit crunchy.
Nutrition
- Calories: approximately 1500-1800
- Fat: 80-100g
- Carbs: 150-200g
- Protein: 100-120g
FAQs
1. Can I use different types of squash in Calabacitas con Puerco?
Yes! Zucchini, yellow squash, or even butternut squash (cubed) can be substituted for some or all of the summer squash.
2. What if I don't have pork? Can I use other meat?
Absolutely! Chicken, beef, or even vegetarian alternatives like chickpeas or firm tofu work well. Adjust cooking time accordingly.
3. How can I make this spicier?
Add more chili powder, a chopped jalapeño or serrano pepper, or a dash of your favorite hot sauce to increase the heat level.
This Calabacitas con Puerco recipe is a delicious and satisfying way to enjoy the flavors of Mexico. From its simple ingredients to its comforting warmth, this stew is sure to become a family favorite. Enjoy the delicious results of your culinary adventure!