Recipe: Calabacitas con Carne (using pork, summer squash and corn)

CALABACITAS CON CARNE

2 tablespoons vegetable oil
2 pounds pork loin chops, cut into 1/2-inch cubes
2 cans Ro-Tel tomatoes with chiles
1 cup diced onion
1 medium green bell pepper, diced
2 garlic cloves, minced
1 teaspoon ground cumin
2 cups fresh sweet corn kernels, cut from cob (about 2 ears)
2 pounds summer squash (zucchini, tatuma or yellow crookneck), cubed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried Mexican oregano

Heat oil in large, deep pan over medium-high heat. Add pork and cook until browned, about 5 minutes.

Drain off fat and stir in tomatoes and chiles, onion, bell pepper, garlic and cumin. Cover pan, decrease heat and simmer about 30 minutes, until pork is tender.

Stir in corn, squash, salt, pepper and oregano. Cover pan again and let squash simmer another 45 minutes.

Using a wooden spoon, work the mixture forcibly to break up the squash and create a thick sauce. Serve hot.

Serving suggestion: Serve on hot, flour tortillas.

Makes about 12 cups
Source: The Texas Cowboy Cookbook: A History in Recipes and Photos by Robb Walsh