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Calabacitas con Puerco

Calabacitas con Puerco


  • 3 lb Pork Loin Boneless Collars Frozen, cubed
  • 2 Tbsp Oil Salad Liquid Soybean Trans Fat Free
  • 5 Ea Pepper Chili Jalapeno Fresh, chopped
  • 1 Ea Onion Yellow Jumbo Bag Fresh, peeled, diced
  • 1 Tsp Cumin Seed Ground
  • 4 Ea Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh, Cloves, Minced
  • 1/3 C Flour All Purpose Hotel & Restaurant Bleached Enriched Bulk
  • 2 lb Squash Yellow Fancy Straight/Crook Neck Fresh, medium diced
  • 2 lb Squash Zucchini Fancy/Medium Fresh
  • 6 Ea Corn Yellow Fresh, shucked, kernels removed
  • 56 oz Tomato Diced 3/4" In Juice Extra Standard, about half can
  • 2 Tsp Salt Coarse Kosher
  • 1 Tsp Pepper Black Ground Regular Grind 30 Mesh


  1. Heat oil in medium soup pot. Fry pork cubes in batches until browned. Return all the browned pork to the pan.
  2. Add the onions, jalapenos, garlic, salt, pepper and cumin and cook over high heat until onion is translucent.
  3. Sprinkle flour over pork and vegetables and stir to combine. Cook for 2-3 minutes to be sure to cook the flour.
  4. Add water, diced tomato, squash and zucchini. The pork and the vegetables should be just covered with liquid.
  5. Bring to a boil, then reduce to a simmer and cover with a lid. Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary. It should be the consistency of a thick stew.
  6. Serve on a plate with a side of beans and rice or in a bowl as a soup.

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