Puerco con calabacitas – pork with courgettes and sweetcorn
Chunks of pork browned in their own fat, then stewed in tomato sauce with courgettes, sweetcorn and serrano chillies. An everyday stew eaten with corn tortillas and, often, beans.
- 1 h 05Time
- 36 minHands-on
- 4Portions
- 47 gprotein per portion
- 610kcal per portion
Ingredients for 4 portions
- 800 gPork shoulder, in 3 cm cubes
- ≈ 500 mlWater
- to tasteSalt
- 1 tbspRapeseed oil
- 4Tomatoes, in chunks
- ½Yellow onion, chopped
- 2 clovesGarlic
- 1 mlCumin
- 600 gCourgette, in cubes
- 300 gSweetcorn, fresh or frozen
- 2Serrano chiles, whole
On the side
- 12Corn tortillas
Method
- Put the pork in a wide casserole with half the water and some salt. Cover and set over a medium heat.
- Simmer the pork, covered, for 30 minutes, until almost tender.
- Meanwhile, blend the tomatoes with the garlic, cumin and the rest of the water until smooth.
- Cut the courgettes into cubes.
- Uncover, add the oil and let the liquid boil away. Brown the pork in the fat for about 10 minutes, stirring, until coloured. Stir in the onion for the last 3 minutes and cook until soft.
- Pour in the tomato sauce and let it fry for 5 minutes, stirring, until it darkens slightly.
- Add the courgettes, sweetcorn and whole chillies. Season with salt, cover and simmer over a low heat for 15 minutes, until the courgettes are tender.
- Meanwhile, warm the tortillas in a dry frying pan.
- Serve the stew hot with the warm tortillas.
