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CALABACITA WITH PORK




Source of Recipe


The Web


List of Ingredients




Oil to brown
1 1/2 pounds pork should steak
1 pound sliced zucchini (more if you like)
1 med chopped onion
2 cloves garlic chopped
2 or more diced jalapenos from the jar
chopped cilantro to top
1 14.5 oz can diced tomatoes
1/4 teaspoon oregano
salt/pepper to taste
1/2 cup corn(frozen or canned)
1 fresh tomato chopped
1 teaspoon cumin



Recipe



Remove the bone from the pork shoulder steaks. Place in a plastic grocery bag and pound thin. Slice pork into thin strips and season with salt and pepper then set aside.

Slice up all your vegies and the jalapeno. Heat a large skillet on med/high to high, then pour some oil in to brown the pork.Turn on the fan! Toss in the pork and brown a couple minutes, then remove into a bowl in batches according to how much pork you are cooking at a time. Reduce the burner to med and toss in the spices and stir around for a minute. Then toss in the tomatoes(use half the juice) and the pork. Cover and cook for about 20 minutes on med/low, add the zucchini and cook for another 15 minutes. The acid in the tomato will keep the zucchini fom turning to mush! Use the smaller zucchini.

If you feel you would like more sauce, pour a little canned chicken broth or the juice from the drained tomatoes to this. Want it thicker, sprinkle a little bread crumbs into it and allow them to soak up the sauce a bit.Sprinkle with the fresh chopped cilantro and the chopped fresh tomato and serve.