Calabasita(Mexican Zucchini Stew)
A hearty Mexican zucchini stew featuring tender pork, fresh vegetables, and warm spices, perfect for comforting family dinners or gatherings with warm tortillas.
Ingredients
Instructions
- Cut the pork roast into bite-sized pieces.
- Brown the pork in a large stock pot with oil until well cooked.
- Cut zucchini into bite-sized chunks.
- Add zucchini, onion, green pepper, tomatoes, garlic powder, cumin, and salt to the browned meat.
- Cook on medium-low heat for 30 to 40 minutes, stirring every 10 minutes to prevent sticking.
- Add the frozen corn and simmer for an additional 5 minutes.
- Mix cornstarch with 1/2 cup cold water and add to the stew to thicken.
- Stir well and turn off the heat.
- Cover and let sit until ready to serve.
Tips & Substitutions
For a heartier dish, consider adding black beans or even diced potatoes. If fresh tomatoes are not available, canned tomatoes can be a convenient substitute. Adjust the spices to your liking; adding a pinch of chili powder can enhance the flavor. Make sure to stir frequently while cooking to avoid burning, especially since the stew thickens as it cooks.
Serving Suggestions
Serve Calabasita with warm tortillas or over rice for a complete meal. It pairs well with a side of Mexican Dip With Nachos for added crunch. Garnish with fresh cilantro or avocado slices for extra flavor. This dish also complements grilled meats from your favorite pork recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew in a saucepan over medium heat, adding a splash of water if it’s too thick. Alternatively, you can microwave it in a covered dish, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Calabasita(Mexican Zucchini Stew) contains roughly 3163 calories, with 10g protein, 48g carbohydrates, and 334g fat. It is an excellent source of dietary fiber (50% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin C. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Calabasita vegetarian?
Yes, you can easily make this dish vegetarian by omitting the pork and using vegetable broth instead of water. You can add more vegetables like bell peppers and carrots to enhance the flavor and texture. Additionally, incorporating plant-based protein such as tofu or tempeh can make it more filling.
What can I serve with Calabasita?
Calabasita is versatile and can be served with a variety of sides. Consider pairing it with a fresh salad, rice, or corn tortillas. It also goes well with other Mexican recipes like Picadillo(Meat Dish) or Tijuana Pork Chops to create a more diverse meal.
How do I know when the pork is cooked through?
To ensure the pork is fully cooked, it should reach an internal temperature of 145°F (63°C). The meat should be tender and no longer pink in the center. Using a meat thermometer can help you accurately gauge doneness, ensuring a safe and delicious dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).