Updated: Jun 11
The original classic recipe suggests using zucchini, I decided to use squash instead for the texture and flavor. Pork shoulder takes a bit more time to cook, so it is important that it is tender when done. Overall, the preparation does take a fair amount of time— portion off an hour and a half to make this— however, I love the taste that it brought out of each ingredient. I used very few spices and instead roasted or salted each ingredient to really bring out the best flavor possible, which is why I recommend this recipe to anyone who loves Tex Mex.
1 lb squash, cut into 1 inch cubes
2 tablespoon olive oil
1 lb boneless pork shoulder, trimmed and cut into 1 inch pieces
1 onion, thinly sliced
2 cloves garlic
1 large tomato
1 large fresh poblano chili
1 cup corn
1 teaspoon dried oregano
2 bay leaves
Salt and pepper
1 cup crumbled queso fresco
Soft Corn Tortillas
Yields: serving for 4
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
In a bowl, toss the squash with some salt. Place in a colander and let stand for 30 minutes.
Preheat the oven to 350°F .
Place the tomato and the poblano chili on a baking sheet and roast for 20 minutes.
Once cooked, remove as much of the skin and seeds from the tomato and the poblano chili. Set aside.
In a saucepan, heat the olive oil. Add the pork and cook until browned on all sides. Remove and set aside on a plate.
In the same saucepan, add the sliced onions with the garlic. Cook for 5 minutes.
Add the pork cubes and cook for 20 minutes.
Add the roasted tomato.
Rinse the squash and dry on a paper towel.
Add to the onion mixture along with roasted poblano chili, corn, oregano, bay leaves and salt and pepper. Simmer on low heat until the pork is tender, approximately 20-25 minutes.
Serve with soft corn tortillas and top with queso fresco.