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Josephinas Calabacita

Western.Chefs's picture
  Pork loin back ribs 1 1⁄2 Pound (Meaty, Loin Pork Spareribs)
  Oil/Lard 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh green chilies/1 / more than 1 canned green chiles, seeded and chopped 1 , blistered and peeled (Use 1 Or More As Desired)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), chopped
  Diced peeled tomatoes/Drained canned whole tomatoes 1 Cup (16 tbs), drained
  Ground cumin 1⁄2 Teaspoon
  Ears of fresh corn 4 Small
  Zucchini 4 Medium
  Chicken broth 3⁄4 Cup (12 tbs)

Brown spare ribs slowly in a large greased, flameproof casserole or Dutch oven.
Remove to bowl and season with salt and pepper.
Blister chile.
Heat 2 tablespoons oil (Josephina uses lard) in same pan, add onions and chopped chile.
Stir-fry until onions are soft.
Add garlic, tomatoes and cumin.
Stir-fry until tomatoes begin to cook, then add ribs.
Mix well, cover, and cook gently about 1 hour.
Husk corn, remove silks, and cut each ear into slices 1-inch thick.
Remove tips from unpeeled zucchini and cut into 1-inch chunks.
Add both to pot and season lightly with salt.
Pour in about 3/4 cup broth—dish should not be too soupy.
Cover and simmer gently about 30 to 40 minutes longer, or until everything is tender and savory.

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