©2015
AuthorDartagnan"this amazingly simple Mexican staple is easy to prepare and can feed more people than you can stuff in a Tijuana taxi!"
You can begin 1 day in advance by preparing rice and marinating pork.
Start by making your rice. If not preparing in a rice steamer, adjust water accordingly. When finished, fluff with fork, let stand for 30 minutes, then seal and refrigerate.
Pork, whisk avocado oil and lime juice together. Place pork in sealable container. Cover with counter seasoning well, more if desired, mix well by hand. Add oil and lime. Coat well. Let stand 30 minutes before refrigerating.
DAY OF.
(Before you start cooking, keep in mind not to overcook pork or squash when beginning. At the end, pork should be tender and not dry, squash should still be crisp, but soft.) Consequently, if you like your squash more done, cook it longer. I’ve had it both ways. This is just the way I like it best.
Slice and halve or quarter squashs. Keeping the same size except for yellow, make slightly thicker. Chop onion.
Heat a large Dutch oven to medium high, add scant amount of oil or fat, bring to shimmer. Sear and brown pork, adding entire contents of container. Do in batches if necessary, not to crowd. Season more to taste if desired. Remove to bowl. Your pot bottom should be crusted over some.
Add olive oil heating to medium high. Add onions and sauté a couple minutes until soft. Add garlic and Serrano, sauté 1 minute, stirring constantly.
Add green squash and mix well. Now add yellow.
Add corn, Sofrito and seasoning to taste with counter seasoning.
If there is still crust on your pan, add small amounts of chicken stock, let come to simmer and scrap up pan bottom and sides. Let reduce. Squash should be just soft, but still slightly crisp.
Add optional tomato sauce here is desired.
Reduce heat to medium. Place pork and liquids back into pot, mixing well. Let heat.
Add rice and mix well. Let cook a few minutes, stirring often.
Remove from heat and rest 5 minutes covered. Garnish with scallions if desired and serve warm.
2 T Goya Adobo Caliente
2T Bolner’s Fiesta Pico de Gallo con Lìmon
1 T cumin,
1 T garlic powder
1 T black pepper
2 t kosher salt
2 t dried Hatch Chile Flakes
Ingredients
Directions
You can begin 1 day in advance by preparing rice and marinating pork.
Start by making your rice. If not preparing in a rice steamer, adjust water accordingly. When finished, fluff with fork, let stand for 30 minutes, then seal and refrigerate.
Pork, whisk avocado oil and lime juice together. Place pork in sealable container. Cover with counter seasoning well, more if desired, mix well by hand. Add oil and lime. Coat well. Let stand 30 minutes before refrigerating.
DAY OF.
(Before you start cooking, keep in mind not to overcook pork or squash when beginning. At the end, pork should be tender and not dry, squash should still be crisp, but soft.) Consequently, if you like your squash more done, cook it longer. I’ve had it both ways. This is just the way I like it best.
Slice and halve or quarter squashs. Keeping the same size except for yellow, make slightly thicker. Chop onion.
Heat a large Dutch oven to medium high, add scant amount of oil or fat, bring to shimmer. Sear and brown pork, adding entire contents of container. Do in batches if necessary, not to crowd. Season more to taste if desired. Remove to bowl. Your pot bottom should be crusted over some.
Add olive oil heating to medium high. Add onions and sauté a couple minutes until soft. Add garlic and Serrano, sauté 1 minute, stirring constantly.
Add green squash and mix well. Now add yellow.
Add corn, Sofrito and seasoning to taste with counter seasoning.
If there is still crust on your pan, add small amounts of chicken stock, let come to simmer and scrap up pan bottom and sides. Let reduce. Squash should be just soft, but still slightly crisp.
Add optional tomato sauce here is desired.
Reduce heat to medium. Place pork and liquids back into pot, mixing well. Let heat.
Add rice and mix well. Let cook a few minutes, stirring often.
Remove from heat and rest 5 minutes covered. Garnish with scallions if desired and serve warm.
2 T Goya Adobo Caliente
2T Bolner’s Fiesta Pico de Gallo con Lìmon
1 T cumin,
1 T garlic powder
1 T black pepper
2 t kosher salt
2 t dried Hatch Chile Flakes