Calabacitas (Pork-zucchini stew)

Chef David Gomez
Roots Catering, Hamilton City

There are many variations to this dish; however, squash is the one ingredient always present. "This is how I remember my mom's calabacitas, along with beans and fresh, homemade flour tortillas," chef David Gomez said. "I easily return to that moment of my life."

Ingredients

2 to 3 tbsp. oil
1 1/2 lb. pork butt, cut into 1/2-inch dice
Salt and pepper, to taste
1 cup diced yellow onion
2 garlic cloves, minced
4 cups chicken broth
1 lb. tomatoes, cut into 1/4-inch dice
1 poblano chili, fire-roasted, peeled, seeded and cut into 1/4-inch dice
1 1/2 cups corn kernels
1 tsp. dried oregano leaves
2 bay leaves
1 lb. zucchini, cut into 1/2-inch dice

Directions

In a stock pot large enough to hold at least 1 gallon, add enough oil to coat the bottom of the pot and heat on medium. When oil is hot, add pork, season with salt and pepper, and cook for 10 minutes or until meat is golden brown. Add onion and garlic. Continue to cook until onion is translucent, being careful not to burn garlic.

Add 2 cups broth and scrape the bottom of the pot to loosen any seared particles. Add remaining 2 cups broth, tomatoes, chili, corn and herbs. Cook at a gentle simmer for 20 minutes. Add zucchini and continue cooking for 20 to 30 minutes or until meat is tender. Season with salt and pepper to taste.

Serves 12