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God Bless Texas

God Bless Texas

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Publicado porotescud

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Published by: otescud on Oct 25, 2009
Copyright:Attribution Non-commercial


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2 T. shortening
3 lb. pork chops, boned and cubed
3 or 4 serrano chiles, or more or less to taste
1 large onion
2 tsp. whole cumin seed
4 cloves garlic
1/3 C. flour
3 lb. squash (yellow or zucchini or Mexican
squash), sliced, large slices quartered
1 can whole kernel corn, including liquid
2 cans Ro−Tel chopped tomatoes
2 tsp. salt
1 tsp. black pepper

Heat shortening in Dutch oven; fry pork cubes in batches until browned. Return all
pork to pan. Place chiles and onion in food processor container and process until
chopped (or chop together by hand). Slice garlic and place with cumin seed and
salt in a mortar and pestle and grind together. (The garlic and cumin seed and salt
can be chopped in the food processor with the chilies and onion, but grinding it
gives it more flavor).

Add chiles, onion, garlic, cumin and salt to pan with pork and cook over high heat
until onion is transparent. Sprinkle flour over pork and vegetables and stir to
combine. Cook a few minutes to remove the raw taste of the flour. Add all
remaining ingredients plus about 1 tomato can of water — enough so that pork
and vegetables are not quite covered with liquid. 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. Makes a
lot, but it freezes well.

Calabacita Con Puerco


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