Best 2 Carne De Puerco Con Calabacitas Y Elote Pork Sirloin With Zucchini Corn Recipes
Pork sirloin with zucchini and corn, also known as Carne de Puerco con Calabacitas y Elote, is a classic Mexican dish that combines tender pork, fresh vegetables, and flavorful spices. This hearty and savory dish is a staple in many Mexican households and is often served with rice, beans, and tortillas. The pork is typically marinated in a flavorful blend of spices, then cooked until tender. The zucchini and corn are then added and cooked until crisp-tender. The dish is finished with a tangy tomato sauce and is often garnished with cilantro and queso fresco. In addition to the classic recipe, there are several variations of Carne de Puerco con Calabacitas y Elote that incorporate different ingredients and cooking techniques. For those who prefer a spicier dish, chili peppers can be added to the marinade or sauce. For a vegetarian version, the pork can be replaced with tofu or another plant-based protein. No matter how it's prepared, Carne de Puerco con Calabacitas y Elote is a delicious and satisfying dish that is sure to please the entire family.
Check out the recipes below so you can choose the best recipe for yourself!
CALABACITA CON PUERCO (PORK WITH SQUASH)
Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.
Provided by Jenny Crocker
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h28m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
- Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g
CALABACITA CON CARNE DE PUERCO
Found this one a number of years ago in Texas Highways. I wanted to save safely. This originally was adapted from The Melting Pot: Ethnic Cuisine in Texas. Zucchini can be substituted for the mexican squash.
Provided by TXOLDHAM
Categories Corn
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork in hot oil in a large skillet; drain.
- Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes.
- Stir in corn, squash and salt. Cover and simmer for about 30 minutes.
Tips
- To save time, use pre-cut pork sirloin tips or strips.
- If you don't have a grill, you can cook the pork and vegetables in a large skillet over medium-high heat.
- Be sure to season the pork and vegetables well before cooking.
- For a smoky flavor, grill the pork and vegetables over mesquite or hickory wood chips.
- Serve with your favorite sides, such as rice, beans, or tortillas.
Conclusion
Carne de puerco con calabacitas y elote is a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the vegetables are roasted to perfection. This dish is also very versatile, and you can easily add or remove ingredients to suit your taste. So next time you are looking for a quick and easy meal, give carne de puerco con calabacitas y elote a try.
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