Calabacitas
Recipe by Courtney Glantz
1 TBS vegetable oil
2 to 3 pounds boneless pork shoulder, trimmed, and cut into 1 inch cubes
1 yellow onion, chopped
4 cloves garlic
4 serrano chiles or jalapeno, your call
1/2 cup chopped fresh cilantro
1/2 pound tomatillos, husks removed and cut into bite sized chunks
1 TBS cumin
1 tsp dried oregano
1 lbs zucchini, diced
1 lbs yellow squash, diced
1 cup corn, fresh or frozen
1.5 cups chicken stock
salt & pepper, to taste
2 TBS lime juice
warm tortillas, for serving
Cook Time → 60 min
1. In a large dutch oven or pot, heat the oil on medium and brown the pork until light brown on all sides. It's best to do this in batches, so you don't crowd your pot. Add more oil as needed.
2. Remove pork from the pot. Add the onions and cook until softened, about 8 minutes. Add in the garlic and cook for 30 seconds more.
3. Place the pork back in the pot and add in everything up until the stock. Bring to a boil, turn the heat down to low, and simmer for 30 minutes covered.
4. Remove the lid and then simmer for 30 more minutes - or, all day. Whatever you have the time for. Add salt & pepper to taste. At the end, stir in the lime juice and serve with the warm tortillas.
main courses February 12, 2016 15:57
Author a-life-from-scratch.com
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