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Pork in Tomato Sauce with Diced Zucchini |
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Serves: 4 Print this Recipe(Cerdo con Salsa de Jitomate con Colache) Category: Pork Sinaloa, on the northwest coast of Mexico, is a rich agricultural state with eleven major rivers running to the sea from the mountains to the west. Tomatoes, squash, chickpeas, potatoes, and a great variety of other vegetables and tropical fruits are cultivated in the state. My husband and I traveled through some of this region, and this recipe comes from a dish of braised pork cooked in a simple fresh tomato sauce that's typical of the region. If yellow zucchini is not available, use all green zucchini. Tortillas or crusty oval Mexican sandwich rolls (bolillos) are a must to sop up the juicy and tasty tomato sauce. 3 pounds meaty country-style pork ribs, on or off the bone, cut into 3- to 4-inch pieces 1 tablespoon vegetable oil Salt and pepper, to taste 1 medium onion, halved and thinly sliced, plus 2 tablespoons finely chopped onion 4 cloves garlic (medium), chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 6 plum tomatoes, peeled and chopped 1 to 2 fresh serrano chiles, stemmed and cut in half lengthwise with seeds 2 teaspoons unsalted butter 2 medium green zucchini, cut into 1/2-inch cubes 2 medium yellow zucchini, cut into 1/2-inch cubes Salt and freshly ground pepper, to taste 1. Preheat the oven to 350°. Trim excess fat from the pork. Heat the oil in a large nonstick skillet over medium heat and cook the pork, turning, 2 to 3 times, until lightly browned, about 6 to 8 minutes. Remove the browned meat to a wide 3-quart ovenproof casserole dish. 2. In the same skillet, cook the onion, stirring, until softened, about 3 minutes. Add the garlic, oregano, cumin, and thyme. Cook, stirring, 1 minute. Add the tomatoes and 1/4 cup of water. Bring to a boil. Pour the tomatoes over the meat. Add the serrano chile. Cover and place in the oven. Immediately reduce the oven temperature to 325° and cook 1 hour or until falling-apart tender. Adjust the seasoning. Leave the meat in the oven, turned off, while cooking the squash. 3. When the meat is tender, melt the butter in a medium nonstick skillet over medium heat until it sizzles. Add the 2 tablespoons of chopped onion and cook, stirring, until softened, about 3 to 4 minutes. Add the squash and 2 tablespoons of water. Cover and cook, stirring frequently, until the squash is crisp-tender, about 4 to 5 minutes. Add salt and pepper. Adjust seasoning. 4. Serve the meat hot with the sauce spooned over the top and the squash on the side. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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