Calabasita(Mexican Zucchini Stew) Recipe

Name: Calabasita(Mexican Zucchini Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. zucchini; 1 small pork roast; 1 green pepper, cut into bite size pieces; 1 yellow onion, chopped; 2 medium tomatoes; 2 Tbsp. garlic powder; 2 Tbsp. cumin powder; 2 tsp. salt; 2 c. frozen white Shoepeg corn; 2 to 3 Tbsp. cornstarch; water; oil

Servings: persons

5 lb. zucchini
1 small pork roast
1 green pepper, cut into bite size pieces
1 yellow onion, chopped
2 medium tomatoes
2 Tbsp. garlic powder
2 Tbsp. cumin powder
2 tsp. salt
2 c. frozen white Shoepeg corn
2 to 3 Tbsp. cornstarch
water
oil

1
Cut meat from roast into bite size pieces.
2
Brown well in large stock pot in oil.
3
Cut zucchini in bite size chunks.
4
Add to browned meat along with the onion, green pepper, tomatoes, spices and salt.
5
Cook 30 to 40 minutes on medium-low heat.
6
Stir about every 10 minutes to prevent sticking.
7
Then add corn and simmer 5 minutes more.
8
Just before serving, mix the cornstarch in 1/2 cup cold water and add to the stew to thicken.
9
Stir well.
10
Turn off heat and cover until ready to serve.
11
Flour tortillas are a nice accompaniment with this.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lb. zucchini, 1 small pork roast, 1 green pepper, cut into bite size pieces, 1 yellow onion, chopped, and more.

Yes, Calabasita(Mexican Zucchini Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabasita(Mexican Zucchini Stew)

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