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Calabacita Con Puerco
2
3
3
1
2
4
1
3
T. shortening
lb. pork chops, boned and cubed
or 4 serrano chiles, or more or less to taste
large onion
tsp. whole cumin seed
cloves garlic
/3 C. flour
lb. squash (yellow or zucchini or Mexican
squash), sliced, large slices quartered
can whole kernel corn, including liquid
cans Ro−Tel chopped tomatoes
tsp. salt
1
2
2
1
tsp. black pepper
Heat shortening in Dutch oven; fry pork cubes in batches until browned. Return all
pork to pan. Place chiles and onion in food processor container and process until
chopped (or chop together by hand). Slice garlic and place with cumin seed and
salt in a mortar and pestle and grind together. (The garlic and cumin seed and salt
can be chopped in the food processor with the chilies and onion, but grinding it
gives it more flavor).
Add chiles, onion, garlic, cumin and salt 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. Makes a
lot, but it freezes well.
Calabacita Con Puerco
11
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