• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
La Saucy Kitchen
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pork

    Pork and Calabacitas Stew (Guisado de Puerco con Calabacitas)

    Published on: Nov 4, 2020 · About 3 minutes to read this article. ·465 words. · Published by Mirna Pena

    Jump to Recipe·Print Recipe
    Spread the love
     236       
    236
    Shares

    Also known as Guisado de Puerco con Calabacitas en salsa de roja tomato is so flavorful! With just a hint of that smoky chipotle pepper in tomato sauce this pork stew makes for a great quick weekday dinner.

    overhead shot of cooked pork with chopped zucchinis in a red tomato sauce
    Jump to:
    • What cuts of pork are good for this?
    • Will the chipotle pepper make this spicy?
    • I can’t find Mexican Calabacitas, what else can I use?
    • How long does this store?
    • Can I freeze this?
    • Step by step process
    • Pork and Calabacitas Stew in a Chipotle Tomato Sauce Recipe

    What cuts of pork are good for this?

    I really like pork loin or pork shoulder. The leaner the cut the better. Fatty pieces just don’t do so well in this dish.

    Will the chipotle pepper make this spicy?

    Honestly no. It’s on more of the mild smoky side, but if you’d like, cut down to 1 pepper instead of 2.

    I can’t find Mexican Calabacitas, what else can I use?

    Zucchinis work great in this dish. Regular green zucchini or the yellow squash work just as well.

    How long does this store?

    Stored in the refrigerator in an airtight container, about 5 days is safe.

    Can I freeze this?

    I have never tried it, but because it’s in a sauce, it might freeze well. Please let me know if you try it!

    Step by step process

    4 process photos of overhead shot of cooked pork, side shot of tomatoes in a blender and another of roasted tomatoes on a baking dish lined with foil
    Process photos of cooking the pork stew

    Roasting the tomatoes:

    Roast your tomatoes by using one of 2 roasting methods. First method is placing them under the broiler on high, turning the tomatoes over after about 5 minutes. Broil until slightly charred. Second method is over a stove charing over the fire. Do this to all 5 tomatoes.

    For the sauce:

    To a blender you’re going to add your roasted tomatoes, ¼ of a small onion, 2 cloves of garlic, 2 Chipotle peppers, salt, and half of a cup of water.

    Blend well and set it aside. 

    4 process photos of step by step how to photos

    Cube your pork into bite-size pieces or into 1 inch cubes and remove any excess fat.

    Add ¼ cup of water to a pan and toss in your cubed pork. 

    To that add a teaspoon of salt and cracked black pepper and two cloves of minced garlic.

    Give that a good mix and then cover with a lid and let it simmer until the pork is fully cooked, moving around occasionally.

    While the meat cooks, go ahead and prepare the rest of the vegetables.

    Chop two medium sized calabacitas (or zucchinis) into bite size pieces and set aside.

    After about 15 minutes of cooking the meat, uncover and let the juices evaporate.

    Once the juices have evaporated add your chopped onion, oregano and bay leaves.

    Cook for about 3-5 minutes

    Add the tomato sauce to the pan with your meat.

    Cover and cook for about 10 minutes.

    After about 10 minutes, add the calabacitas cubes, cover, and cook for another 10 minutes.

    Once the calabacitas are tender, taste and add salt as needed. 

    Turn off the heat and enjoy.

    Goes great with:

    • Mexican Rice
    • Refried Beans
    • Frijoles de la Olla
    • Tortillas de maiz
    close up overhead shot of cooked pork with chopped zucchinis in a red tomato sauce
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    close up overhead shot of cooked pork with chopped zucchinis in a red tomato sauce

    Pork and Calabacitas Stew in a Chipotle Tomato Sauce Recipe

    • Author: Mirna Pena
    • Prep Time: 15 minutes
    • Cook Time: 1 Hour (including roasting)
    • Total Time: 1 hour 15 minutes
    • Yield: 4–6 servings 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Mexican
    Print Recipe
    Pin Recipe

    Description

    Also known as Caldillo de Puerco con Calabacitas is so flavorful! With just a hint of that smoky chipotle pepper in tomato sauce this makes for a great weekday dinner.


    Ingredients

    Scale
    • 2 pounds pork shoulder or pork loin – cut into small cubes
    • 1 teaspoon salt
    • Black pepper to taste
    • 2 cloves of garlic – minced
    • ½ of a small onion – chopped
    • 1 teaspoon oregano
    • 2 bay leaves

    For the Sauce:

    • ¼ small onion piece
    • 2 cloves of garlic – minced
    • 2 Mexican calabacitas or small regular zucchinis
    • 5 small roma tomatoes
    • 2 chipotle peppers from a can
    • ¼ cup water
    • ½ teaspoon salt

    Instructions

    Roasting the tomatoes:

    1. Roast your tomatoes by using one of 2 roasting methods. First method is placing them under the broiler on high, turning the tomatoes over after about 5 minutes. Broil until slightly charred. Second method is over a stove charing over the fire. Do this to all 5 tomatoes.

    For the sauce:

    1. To a blender you’re going to add your roasted tomatoes, ¼ of a small onion, 2 cloves of garlic, 2 Chipotle peppers, salt, and half of a cup of water.
    2. Blend well and set it aside. 

    For the pork stew:

    1. Cube your pork into bite-size pieces or into 1 inch cubes and remove any excess fat.
    2. Add ¼ cup of water to a pan and toss in your cubed pork. 
    3. To that add a teaspoon of salt and cracked black pepper and two cloves of minced garlic.
    4. Give that a good mix and then cover with a lid and let it simmer until the pork is fully cooked, moving around occasionally.
    5. While the meat cooks, go ahead and prepare the rest of the vegetables.
    6. Chop two medium sized calabacitas (or zucchinis) into bite size pieces and set aside.
    7. After about 15 minutes of cooking the meat, uncover and let the juices evaporate.
    8. Once the juices have evaporated add your chopped onion, oregano and bay leaves.
    9. Cook for about 3-5 minutes
    10. Add the tomato sauce to the pan with your meat.
    11. Cover and cook for about 10 minutes.
    12. After about 10 minutes, add the calabacitas cubes, cover, and cook for another 10 minutes.
    13. Once the calabacitas are tender, taste and add salt as needed. 
    14. Turn off the heat and enjoy.
    15. Goes great with some corn tortillas, rice, and refried beans!

    Keywords: pork stew, pork and zucchinis, mexican stews

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Pork

    • Tortitas de Papa con Queso y Jamón (Potato Patties with Ham and Cheese)
    • Chorizo con Papas (Mexican Chorizo with Potatoes)

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

    Follow me!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Birria Quesa Tacos

    Caldo de Albondigas

    Chorizo con Papas (Mexican Chorizo with Potatoes)

    Dulces Enchilados

    Gorditas de Azucar (Sweet Griddle Cakes)

    up close photo of beer can with red chamoy rimming the top as it drips down the can

    Mango Chamoy Rim Paste

    Pineapple Empanadas (Empanadas de Piña)

    Tamarindo Chamoy Rimmer Paste

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Contact

    • Contact Me

    COPYRIGHT © 2023 LA SAUCY KITCHEN