My friend, Mel, made Calabacita for me not long ago. I had never heard of this dish and was wondering what on earth it could be! It is a delicious Mexican soup with complex layers of flavor! Calabacita means “little squash” in Spanish and usually refers to the summer squashes like yellow crooknecks and zucchini’s, or fall squashes like delicata’s and butternut. I used the delicata’s in this recipe.
You can make Calabacita spicey or mild depending on which chilies you add to the dish. And the dish can be made with meat like ground hamburger, pork or just vegetables. Today this version of Calabacita con Carne de Puerco (or Mexican Squash with Pork) has the addition of some leftover shredded smoked pork that I needed to use before it spoiled.
Calabacita con Carne de Puerco
- 2 – 3 tbsp. vegetable oil, or olive oil
- 2 lbs. shredded cooked smoked pork, or pork loin trimmed & cubed
- 1 14 1/2 oz can of diced tomatoes
- 1 c. diced onion
- 1/2 c. diced bell pepper
- 1 c carrots, peeled and diced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 2 tbsp mild chili powder
- 2 ears fresh sweet corn (or 1 c. frozen corn)
- 1 1/2 lbs.squash ( yellow squash or zucchini), cubed
- 1 tsp. salt (or salt to taste)
- 2 poblano’s roasted, skin removed, seeds removed, diced
- 2 anaheim chilies roasted, skin removed, seeds removed, diced
- salt to taste
If using the pork loin meat brown the meat in hot oil in a large skillet; drain fat. If using the cooked pulled smoked pork just add it to the following ingredients.
Saute the onion, bell pepper, garlic, poblano’s, anaheim chilies, in 2-3 tbsp of olive oil. Add the chili powder and cumin and cook for one minute then add the chicken stock.Cover, reduce heat, and simmer for about 15 minutes. Cut corn from cob. Stir in corn, squash, and salt; cover, and simmer for about 30 minutes to one hour on low heat.