Zucchini with Pork

If you love zucchini, this stew is for you. The mix of colors and textures of these zucchinis with pork is perfect to accompany with white rice. A perfect zucchini recipe for your weekly menu that you can implement in your lunches or dinners.
Ingredients
6
Servings
  • 2 1/2 cups pork, pork, in medium cubes
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • salt
  • 2 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 cup tomato, in cubes
  • 2 cups zucchini, in medium cubes
  • 2 cuaresmeño chiles, in slices
  • 1 cup yellow corn kernels, canned, drained
  • 1/4 cups epazote, in leaves
  • salt
  • pepper
Preparation
20 mins
35 mins
Low
  • In a saucepan with a little hot oil over medium heat, fry the pork while stirring; once the meat turns a dark color, add the cup of chicken broth and a little salt. Cook for 20 minutes over low heat, remove from the heat, and set aside the meat from the cooking.
  • In a large saucepan, heat a little oil, sauté the onion and garlic, meaning cook over low heat while stirring until the vegetables begin to take on a shiny color.
  • Add the tomato, zucchini, and cuaresmeño chili; cook until the vegetables begin to release their water.
  • Add the pork, yellow corn, epazote, and a tablespoon of cooking broth. Season with salt and pepper and cook for 8 minutes.
  • Serve accompanied by black beans and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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