Huh? That’s exactly what I thought when I read the title of this recipe from my new ‘Homesick Texan’ cook book given to me by my mother in law for Christmas.

Then I got further into the recipe….

Tangy tomatillos…one pot dish…gets better the longer you cook it…fresh cilantro…spooned into warm flour tortillas. Music to my ears. SIGN ME UP.

The mexican urge within kicked in hardcore and I frantically grabbed my pen and notepad to write down the ingredients. It was not even 9AM and L and I were off to Caputos to stock up on the veggies to fill this hearty stew.

I hope it goes over well. I’m feeding M tonight who lands from DC as well as my mom who lands from visiting my adorable sister at Davidson college. My dad will also be enjoying a bowl and due to his aversion to spicy, I’ll be switching up the serrano chiles to jalapenos. Lots of different tummies to please tonight – the pressure is ON! Just the way I like it.

‘Calabacitas’ (squash and pork stew)
Recipe adapted from ‘The Homesick Texan’

Ingredients:

- 1 TBS vegetable oil
- 2 to 3 pounds boneless pork shoulder, trimmed, and cut into 1 inch cubes
- 1 yellow onion, chopped
- 4 cloves garlic
- 4 serrano chiles or jalapeno, your call
- 1/2 cup chopped fresh cilantro
- 1/2 pound tomatillos, husks removed and cut into bite sized chunks
- 1 TBS cumin
- 1 tsp dried oregano
- 1 lbs zucchini, diced
- 1 lbs yellow squash, diced
- 1 cup corn, fresh or frozen
- 1.5 cups chicken stock
- salt & pepper, to taste
- 2 TBS lime juice
- warm tortillas, for serving

Directions:

In a large dutch oven or pot, heat the oil on medium and brown the pork until light brown on all sides. It’s best to do this in batches, so you don’t crowd your pot. Add more oil as needed.

Remove pork from the pot. Add the onions and cook until softened, about 8 minutes. Add in the garlic and cook for 30 seconds more.

Place the pork back in the pot and add in everything up until the stock. Bring to a boil, turn the heat down to low, and simmer for 30 minutes covered.

Remove the lid and then simmer for 30 more minutes – or, all day. Whatever you have the time for. Add salt & pepper to taste. At the end, stir in the lime juice and serve with the warm tortillas.

Anxiously awaiting the verdict…
Courtney

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