Calabacita Y Elote Con Carne De Puerco

“Indulge in the vibrant flavors of Mexican cuisine with this tantalizing recipe for Calabacita Y Elote Con Carne De Puerco. Tender pork, succulent calabasitas (zucchini), and sweet corn come together in a symphony of tastes and textures, accented by aromatic spices and savory seasonings.

Whether served alongside fluffy rice or savored on its own, this dish promises to transport your taste buds to the heart of Mexico with every delightful bite.”

How to make Calabacita Y Elote Con Carne De Puerco

Ingredients:

1lb pork meat (shoulder, rib or whatever you have)

3 calabacitas, zucchini or combo ( I did that here)

1/4 sliced white onion

1 chopped medium tomato

1 cup whole corn (fresh, frozen or can)

2 whole serranos

2 minced garlic cloves

1/2 tsp cumin

1/2 tsp oregano

1 bouillon cube

Salt n peppa 2 taste

Instructions:

Brown pork with salt, pepper n garlic until golden brown.

Add onion, serranos, tomatoes, cumin. Sautée 3 minutes.

Add calabaza, corn, oregano, bouillon, 1 cup stock or water.

Cover and simmer for 8-10 minutes over medium heat.

Enjoy with rice or by itself.

Notes:

Pork Selection: Opt for tender cuts like shoulder or rib for best results, but feel free to use any pork cut available.

Calabasitas Variation: You can use zucchini or a combination of both zucchini and yellow squash for added color and flavor.

Onion Texture: Slicing the onion gives a nice texture and flavor balance to the dish.

Corn Options: Fresh, frozen, or canned corn can be used interchangeably based on availability and preference.

Spice Level: Adjust the number of serranos based on your preference for heat.

Simmering Time: Ensure the calabaza and corn are tender but not overcooked by adhering to the recommended simmering time.

Stock or Water: Using stock enhances the depth of flavor, but water works well too.

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Serving Suggestion: Enjoy the dish as a standalone meal or pair it with rice for a more substantial meal option.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of pork?

Yes, you can substitute pork with other meats like chicken, beef, or even tofu for a vegetarian option.

Can I omit the serranos if I don’t like spicy food?

Absolutely, feel free to omit the serranos if you prefer a milder flavor or replace them with a milder chili pepper variety.

Is it necessary to use a bouillon cube, or can I use homemade stock instead?

You can use homemade stock instead of a bouillon cube for a richer flavor, or even just water if you prefer a lighter taste.

Can I add more vegetables to this dish?

Certainly! You can customize this recipe by adding additional vegetables like bell peppers, carrots, or even potatoes to suit your taste.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving.

Can I freeze this dish for later?

Yes, this dish freezes well. Store it in a freezer-safe container for up to 2-3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve this dish with besides rice?

This dish pairs well with a variety of sides such as quinoa, couscous, or tortillas.

You can also enjoy it on its own as a hearty stew.

How can I make this dish vegetarian or vegan?

Simply omit the pork and bouillon cube, and use vegetable stock instead of water to make this dish vegetarian.

To make it vegan, ensure all ingredients are plant-based, and skip any animal-derived products.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh ones, but remember to adjust the quantities as dried herbs are more concentrated in flavor.

Is this dish gluten-free?

Yes, this dish is naturally gluten-free.

However, be sure to check the labels of your bouillon cube and any other packaged ingredients to ensure they are gluten-free if you have dietary restrictions.