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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my version. Ingredients:
2 tablespoons shortening |
3 lbs pork chops, boned and cubed |
3 -4 serrano chilies, to taste |
1 large onion |
2 teaspoons whole comino |
4 cloves garlic |
1/3 cup flour |
3 lbs squash, sliced,large slices quartered (yellow or zucchini or mexican squash) |
1 can whole kernel corn, including liquid |
2 cans rotel diced tomatoes |
2 teaspoons salt |
1 teaspoon black pepper |
Directions:
1. Heat shortening in Dutch oven; fry pork cubes in batches until browned.
2. Return all pork to pan.
3. Place chilies and onion in food processor container and process until chopped (or chop together by hand).
4. Slice garlic and place with cominos and salt in a mortar and pestle and grind together.
5. (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).
6. Add all vegetables to pan with pork and cook over high heat until onion is transparent.
7. Sprinkle flour over pork and vegetables and stir to combine.
8. Cook a few minutes to remove the raw taste of the flour.
9. Add all remaining ingredients plus about 1 tomato can of water-enough so that pork and vegetables are not quite covered with liquid.
10. Bring to a boil, then reduce to a simmer and cover with a lid.
11. Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.
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