Calabacitas con Elote y Carne de Puerco

Pork Sirloin with Zucchini & Corn



Prep Time: 30 minutes

Cook Time: 40 to 45 minutes

Total Time: 55 minutes

Serves: 6 people




Ingredients

  • 1 pound of pork sirloin
  • 4 tomatoes
  • 1/2 white or yellow onion
  • 1 clove of garlic
  • 5 tablespoons of Canola oil
  • 1/2 cup of fresh or frozen corn
  • 2 green zucchini
  • 1 teaspoon of Maggi juice
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 1 tablespoon of Knorr tomato powder
  • 1 small bunch of cilantro
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Preparing the ingredients

  1. Cut the pork into small cubes, making sure to eliminate all of the fat.

  2. Fill a medium pot halfway with water.

  3. Bring the water to boil.

  4. Add the tomatoes.

  5. While the water is boiling, use a wooden spoon to turn the tomatoes⁠—making sure they are fully cooked on both sides.

  6. Once the tomatoes are fully cooked, turn off the stove and pour the pot of water into a strainer.

    (Please Note: Be extra careful not to burn yourself!)

  7. Use a fork to remove the tomatoes from the strainer and run each tomato under cool water.

  8. Once the tomatoes have cooled down, peel them making sure to remove all of the skin and stem.

  9. Add your tomatoes, salt, pepper, and cilantro to a blender.

  10. Blend everything together making sure the ingredients are mixed well.

  11. Dice 1/2 small onion very finely.

  12. Dice 1 clove of garlic very finely.

  13. Roughly chop the cilantro.

  14. Chop the zucchini into 1/4 slices.

Image: One pound of pork sirloin.​​

Preparing the pork sirloin

  1. In a medium-size frying pan with a lid, add the oil, onion, and garlic
  2. Sauté the onion and garlic until it browns
  3. Add the pork an flip it, making sure it is fully browned on both sides
  4. Add the zucchini, corn, tomato sauce and tomato cube broth
  5. Cover the frying pan and cook the meat and veggies on medium heat until they are fully cooked (Please Note: Make sure not to overcook the zucchini or corn.)
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Serving the calabacitas

Serve with corn tortillas and white or red Mexican rice.

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About the Author

Lulu 'Malu' Navarro

Mom of four and grandmother of three beautiful grandchildren. Based in Dallas, Texas and originally from Saltillo, Coahuila. I have been cooking homemade Mexican recipes for over forty years. Fun Fact: My daughter is Luisa Fernanda Navarro—the founder and creator of Mexico In My Pocket.

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