How to make Carne de Puerco Con Calabacitas
Ingredients :
1 1/2 pounds boneless pork sirloin steaks with a bone cut into 1-inch pieces
3/4 teaspoon salt more to taste
3/4 teaspoon cumin
3/4 teaspoon fresh cracked pepper
1 cup of water
2 tablespoons avocado or grapeseed oil or traditional pork lard!
2 cloves garlic sliced
1 cup white onion diced
1/2 cup red bell pepper sliced into 1/2 inch pieces
1/2 green bell pepper sliced into 1/2 inch pieces
3 large Roma or vine ripe tomatoes roughly chopped
1 tsp tomato/chicken bouillon(if using) knorr brand
1/2 tsp Mexican oregano
1 cup corn fresh or frozen
1 medium zucchini sliced into rings or half-moon shapes
1 tbsp cilantro chopped
Instructions:
Preheat a large skillet to medium/high heat for a few minutes. Add the pork and season with salt, pepper, and cumin.
Add 1/2 cup water, reserving the other half for blending tomatoes. Spread out evenly, cover, and cook until all the water has evaporated.
Once the water has evaporated, uncover, add the oil, and brown the pork a little more with the lid off for a few minutes.
Add the peppers, garlic, and onions and cook for 3 to 4 minutes.
Blend the tomatoes with the oregano and bouillon(if using), adding a little bit of water (1/2 cup) to help it blend easier, set aside.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 300 | Total Fat: 15 grams | Saturated Fat: 4 grams | Cholesterol: 70 milligrams | Sodium: 600 milligrams | Carbohydrates: 10 grams | Fiber: 2 grams | Sugars: 4 grams | Protein: 30 grams
Frequently Asked Questions:
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts of pork such as pork shoulder or pork loin if you prefer. Adjust the cooking time accordingly as different cuts may require different cooking times to become tender.
Can I substitute the fresh tomatoes with canned tomatoes?
Yes, if you don’t have fresh tomatoes, you can use canned diced tomatoes as a substitute. Use approximately 1 can (14-ounce) of diced tomatoes in place of the fresh tomatoes.
Adjust the seasoning and liquid as needed since canned tomatoes may already contain salt and liquid.
Is there a vegetarian or vegan version of this recipe?
To make a vegetarian or vegan version, you can substitute the pork with plant-based protein options like tofu, tempeh, or seitan.
Use vegetable broth instead of water and vegetable oil instead of pork lard or animal-based fats.
Can I adjust the spice level in this dish?
Yes, you can adjust the spice level by adding more or less cayenne pepper or using different types of chili powder.
Taste the dish as you go and add spices gradually according to your preference.
How should I serve Carne de Puerco Con Calabacitas?
Carne de Puerco Con Calabacitas can be served as a main course dish. It pairs well with steamed rice, warm tortillas, or crusty bread.
You can also garnish it with fresh cilantro and serve it with a side of guacamole or salsa for added flavor.
Can I use a different type of meat for this recipe?
Yes, you can use other types of meat such as chicken or beef instead of pork.
Adjust the cooking time accordingly based on the type and cut of meat you choose.
Can I omit or substitute the bell peppers?
If you’re not a fan of bell peppers, you can omit them from the recipe or substitute them with other vegetables like mushrooms, carrots, or celery.
This allows you to customize the dish to your taste preferences.
Can I use dried herbs instead of fresh ones?
While fresh herbs like cilantro and oregano provide vibrant flavors, you can use dried herbs as a substitute if that’s what you have on hand.
Keep in mind that dried herbs are more concentrated, so adjust the quantity accordingly (use about 1/3 of the amount of fresh herbs).
How can I make this dish spicier?
If you prefer a spicier Carne de Puerco Con Calabacitas, you can increase the amount of cayenne pepper or add some chopped jalapeños or crushed red pepper flakes to the dish.
Adjust the spice level gradually according to your taste.
Can I make this recipe ahead of time?
Yes, you can prepare this dish ahead of time. Once cooked, let it cool and store it in an airtight container in the refrigerator for up to 3-4 days.
Reheat it gently on the stovetop or in the microwave before serving.