SUMMER SQUASH "CALABACITAS"
During the harvest months, fresh squash are plentiful and delicious! One of New Mexico's most popular vegetable dishes, Calabacitas, can be served as a side dish or main meal. Enjoy this simple recipe!
2 tablespoons Canola oil
1 small onion, finely chopped
4 medium zucchini squash, diced
1 12-ounce can whole kernel corn, drained
1 16-ounce jar Cervantes Green Chile
1 cup water
Salt, pepper, and garlic powder to taste
1/2 cup jack cheese
1 lb. lean pork loin, cubed (optional)
In large saucepan, saute chopped onion and diced zucchini squash in oil until onion becomes translucent. Mix in well-drained corn, jar of Cervantes Green Chile, and water. Add salt, garlic powder, and pepper to taste. Cover tightly and simmer for approximately 15-20 minutes or until squash is tender throughout, but not mushy. Just before serving, mix in cheese lightly.
Meat Option: Meat can also be added to this vegetable dish, if desired. In large sauce pan, brown cubed pork loin thoroughly. Then continue recipe as indicated.
*Some people continue to worry about the virus communicated via uncooked eggs. Most are today "zapped" to kill any such disease. However, if you are worried, place the egg in a measuring cup, cover it with water and cover the cup with a paper towel or plastic bag. Heat in a microwave to 140F. killing all the bacteria. (Coddling) Then mix egg into crab mixture. Don't want an egg? OKAY - It only acts as the binder and you may substitute a blend of bread crumbs & buttermilk.