1-1/2
12
2
6
12
4
2
1
1/4
-------
1/4
1/2
1
1/3
-------
1
1
2
1/2
|
#
oz
cl
oz
oz
oz
c
c
---
t
t
t
t
---
c
T
c
|
Pork (1)
Tomatoes
Garlic
Onion
Calabacitas (2)
Bell Pepper (3)
Chili Jalapeño (4)
Corn Kernels (5)
Cilantro
-- Seasoning
Cumin
Oregano, dry
Salt
Pepper
------
Bay Leaf
Water
Oil / Lard
Reserved Water
|
Prep - (50 min)
- Cut PORK into pieces about 1 inch on a side and as thick as
works with your pork, no more than 1 inch.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Cut into 1/2 inch dice.
- Chop ONION small. Crush Garlic and chop small. Mix.
- Cut CALABACITOS lengthwise into quarters, then cut crosswise
about 1/4 inch thick.
- Cut BELL PEPPER into 1/2 inch squares.
- Chop JALAPEÑOS fine. For the chili adverse, remove seeds
and veins before chopping.
- Shave, drain or thaw CORN as appropriate.
- Grind CUMIN and mix all Seasonings items.
- Chop CILANTRO small. Measure is after chopping, moderately packed.
Run - (50 min)
- In a sauté pan (3-1/2 quart) or wok place Pork,
Bay Leaf, and 1 cup Water. Bring to a boil, cover and
simmer for 20 minutes, stirring now and then.
- Uncover the pan and pour off most of the remaining Water, reserving
it.
- Boil down the remaining water until fairly dry. Stir in 2 T Oil
and fry stirring until pork is lightly browned.
- Stir in Onion mix, Bell Peppers (if used), and
Jalapeños (if used). Fry stirring until Onion is
translucent.
- Stir in Corn, Tomatoes, Seasonings mix, and 1/2
cup Reserved Water. Bring to a simmer.
- Stir in Calabacitas, and Cilantro. Cover and simmer over
low heat for about 10 minutes, stirring now and then, until Calabacitas
are tender, but not mushy.
- Serve hot with Rice, Beans, or warm tortillas.
|
