Calabaza con Cerdo y Arroz (Mexican Squash with Pork and Rice)

sombreo sam's voodoo cantina

©2015

AuthorDartagnan
DifficultyIntermediate

"this amazingly simple Mexican staple is easy to prepare and can feed more people than you can stuff in a Tijuana taxi!"

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Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins
PORK
 1 ½ lbs lean pork loin, 1" cubes
 2 tbsp avocado oil
 3 tbsp Sombreo Sam's Counter Seasoningdon't stress! recipe in directions below
 1 tbsp fresh lime juice
SQUASH
 2 tbsp olive oil
 1 cup Texas 1015 onion, 1" chopped
 3 cloves fresh garlic, diced very fine
 1 Serrano Chile, seeded and diced fine
 1 Zucchini Squash, sliced 1/3-1/2", then quartered
 1 Summer Squash, sliced 1/3-1/2", then quartered
 2 Calabaza Squash, sliced 1/3-1/2", then quartered
  cup Goyo Sofritoor home made if available
 1 ½ cups sweet cornSilver Queen is the best
 1 tbsp Counter Seasoning
 1 tbsp comino
 1 tbsp sweet paprika
 1 cup vegetable stock, chicken stock or water, you probably won't use it all
 4 -8 ounces Goya Spanish Styple Tomato Sauce, optional
 ¼ cup fresh scallions, sliced for garnish, optional
1

You can begin 1 day in advance by preparing rice and marinating pork.

2

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.

3

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.

4

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.

5

Slice and halve or quarter squashs. Keeping the same size except for yellow, make slightly thicker. Chop onion.

6

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.

7

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.

8

Add green squash and mix well. Now add yellow.

9

Add corn, Sofrito and seasoning to taste with counter seasoning.

10

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.

11

Add optional tomato sauce here is desired.

12

Reduce heat to medium. Place pork and liquids back into pot, mixing well. Let heat.

13

Add rice and mix well. Let cook a few minutes, stirring often.

14

Remove from heat and rest 5 minutes covered. Garnish with scallions if desired and serve warm.

SOMBREO SAM'S COUNTER SEASONING
15

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

PORK
 1 ½ lbs lean pork loin, 1" cubes
 2 tbsp avocado oil
 3 tbsp Sombreo Sam's Counter Seasoningdon't stress! recipe in directions below
 1 tbsp fresh lime juice
SQUASH
 2 tbsp olive oil
 1 cup Texas 1015 onion, 1" chopped
 3 cloves fresh garlic, diced very fine
 1 Serrano Chile, seeded and diced fine
 1 Zucchini Squash, sliced 1/3-1/2", then quartered
 1 Summer Squash, sliced 1/3-1/2", then quartered
 2 Calabaza Squash, sliced 1/3-1/2", then quartered
  cup Goyo Sofritoor home made if available
 1 ½ cups sweet cornSilver Queen is the best
 1 tbsp Counter Seasoning
 1 tbsp comino
 1 tbsp sweet paprika
 1 cup vegetable stock, chicken stock or water, you probably won't use it all
 4 -8 ounces Goya Spanish Styple Tomato Sauce, optional
 ¼ cup fresh scallions, sliced for garnish, optional

Directions

1

You can begin 1 day in advance by preparing rice and marinating pork.

2

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.

3

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.

4

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.

5

Slice and halve or quarter squashs. Keeping the same size except for yellow, make slightly thicker. Chop onion.

6

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.

7

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.

8

Add green squash and mix well. Now add yellow.

9

Add corn, Sofrito and seasoning to taste with counter seasoning.

10

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.

11

Add optional tomato sauce here is desired.

12

Reduce heat to medium. Place pork and liquids back into pot, mixing well. Let heat.

13

Add rice and mix well. Let cook a few minutes, stirring often.

14

Remove from heat and rest 5 minutes covered. Garnish with scallions if desired and serve warm.

SOMBREO SAM'S COUNTER SEASONING
15

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

Calabaza con Cerdo y Arroz (Mexican Squash with Pork and Rice)