Calabacita

Cooking Meat Calabacita

Calabacita is Spanish for zucchini, but in Mexico its a dish made with zucchini. There are many variations as each family treasures their own recipe.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 1/2 the oil in a large heavy-based saucepan over medium-high heat. Cook pork, in 2 batches, for 2 to 3 minutes or until browned. Transfer to a heatproof bowl. Cover to keep warm.
  2. Add remaining oil and onion to pan. Cook for 5 minutes or until softened. Add garlic, chilli, cumin and oregano. Cook for 1 minute or until fragrant. Add corn and capsicum. Cook for 3 to 4 minutes. Return pork. Add zucchini and tomato. Stir well to combine. Cover. Reduce heat to medium- low. Cook for 10 minutes or until pork is cooked through and zucchini is tender.
  3. Remove from heat. Stir in 1/2 the cheese and season with salt and pepper. Serve sprinkled with coriander and remaining cheese.

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2 tbsp extra virgin olive oil
500g pork fillet, trimmed, cut into 2cm pieces
1 brown onion, chopped
3 garlic cloves, crushed
2 fresh jalapeño chillies, seeded, finely chopped
1/2 tsp ground cumin
1/2 tsp dried oregano
2 corn cobs, kernels removed
1 red capsicum, cut into 1.5cm pieces
2 large zucchini, halved lengthways, cut into 1cm slices
4 tomatoes, chopped
1 cup grated extra-sharp cheddar
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Meat
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