Tender bite size chunks of slowed cooked pork in a spicy salsa; with fresh zucchini are all that’s needed to make one of my favorite winter dishes. My mother made several amazing pork dishes, but Calabacitas Con Carne de Puerco is my favorite.
I have fond memories of my mother sitting at the kitchen table and skillfully cutting up her pork in perfect 1” x 1” cubes. She cooked the pork for hours and our house filled with an amazing aroma. That amazing smell spoke to me and always said the same thing, “ I love my family and you are all so special.” I'm sure you have aromas that bring back similar memories.
This is the first of many “Off The Grid Recipes”; I plan to share with you. I use this term for recipes that are so rare that you can’t find them at restaurants, most cook books, etc. They are delicious recipes that for the most part are still only made at home and originated from the pure love of our mamas and papas. Enjoy!
4 lbs. cubed pork 1” x 1” - pork loins are great options, remove most fat
2 cups fresh salsa – (Place 8 lg. gloves of garlic, 4 jalapenos, 4 Serrano chilies, 6 large tomatoes, ½ onion, 4 cups of water in a pan and boil until tomatoes and chilies are cooked. Remove stems from chilies and drain out most of the water once cooked. Let cool and place all ingredients and one bunch of fresh cilantro in a blender and mix well and add salt and pepper to taste. Reduce the number of chilies to reduce spiciness)
5 cups of water
4 chopped zucchini
Salt and pepper to taste
1. Fry pork until golden brown over medium high heat
2. Remove excess fat
3. Spread flour over pork and fry together for about 2 minutes
4. Pour in salsa and water and mix well
5. Bring to a boil and then simmer for about 3 hrs. on low heat until pork is very tender
6. Add in chopped zucchini and simmer for 30 minutes
7. Add salt and pepper to taste
8. Best served with Spanish rice, beans and flour tortillas.