Mexican Squash With Pork (calabacitas con puerco)

Ingredients

• 1 1/2 lb pork ribs (cut into small pieces)
• 1 garlic clove (skin on)
• 1 bay leaf
• salt
• 3 cups Mexican squash (diced)
• 2 large tomatoes (cut into quarters)
• 1 small white onion (cut into quarters)
• 1 1/4 cup corn kernels
• 1 large poblano pepper (or 1 large green bell pepper)
• 1 garlic clove (minced)
• 1/4 tsp ground cumin
• 2 Tbsp extra virgin olive oil (or any oil you prefer )
• salt and pepper

Instructions

1. 1

   Place pork meat in a pot and cover with water.

2. 2

   Add salt and the bay leaf, cover and cook until meat will become very tender, adding more water if necessary.

3. 3

   While the meat is cooking, roast poblano peppers. Place them in a bag, and wrap them with a kitchen towel. Allow peppers to rest for 10 minutes.

4. 4

   Peel peppers, then cut them longwise, discard the stem, veins, and seeds. Cut them into strips and set aside.

5. 5

   Place tomatoes, onions and garlic in a blender. Add 1 cup of water and blend until you’ll have a smooth sauce. Set aside.

6. 6

   Heat olive oil in a pan over medium heat. Add pork and fry, stirring constantly until meat browns lightly.

7. 7

   Add corn and sauté for one minute.

8. 8

   Pour in the tomato sauce and season with salt and pepper. Simmer for 2 minutes.

9. 9

   Add Mexican squash and 1 cup of cooking water, mix well and allow to cook for 5 minutes.

10. 10

    Add roasted pepper, mix and allow to gently simmer until the sauce is reduced and Mexican squash is cooked through.