Best Calabacita Con Puerco Recipes

CALABACITA CON PUERCO (PORK WITH SQUASH)

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.

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.

CALABACITA CON PUERCO

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.

CALABACITA CON PUERCO

Steps:

• Heat shortening in Dutch oven; fry pork cubes in batches until browned. Return all pork to pan. Slice garlic and place with cominos and salt in a mortar and pestle and grind together. (You can do this with the back of a fork in a bowl if you have no mortar and pestle). 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.