Calabasita aka Mexican Squash Stew
2-4 Calabasas/Mexican Squash OR zucchini OR yellow squash
1 lb pork (thick cut pork chops or pork steak
1 small yellow onion, roughly chopped
1 bell pepper, chopped
1 can diced tomatoes
1 small bag frozen corn or 2 cans yellow corn
1 32 oz. carton low-sodium chicken broth
1 Tbs. each Fajita seasoning and chili powder OR
1 Tbs chili powder, ! teas garlic salt, 1/2 teas. paprika,
1/4 teas. cumin
1/8 teas. cayenne pepper
Salt & pepper to taste
1) Chop squash, onion and bell pepper*
2) Cut pork into bite size pieces**
3) Brown pork in a skillet. Generously season with salt & pepper.***
4) Line slow cooker with plastic liner. Add pork, veggies, corn, broth and seasonings.
5) Cook on low 8 hours or high 4 hours.
Suggestion: Serve with a side of refried beans and a flour or corn tortilla.
*You can use either of these squashes or, even better (in my esteemed opinion) a combination of all two or three. In this batch, I used only the Mexican calabasa, which I think is sweeter and more tender.
**An easy method of cutting pork: First, when you bring home the pork from the grocery store, pop it into the freezer. Then, the night before you plan on cooking it, transfer it from the freezer to the fridge. In the morning, while it's still a little frozen, cut into bite-size pieces. It holds itself together when slightly frozen.
Adding your salt and pepper at this point is crucial. This is the only time you will be able to infuse the pork with the seasoning. Can you see the little pepper dots in the pic above? Whe