Mexican Yellow Squash With Cubed Pork Steaks Food

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CALABACITA CON PUERCO (PORK WITH SQUASH)



Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h28m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
  • Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

MEXICAN YELLOW SQUASH WITH CUBED PORK STEAKS



Mexican Yellow Squash With Cubed Pork Steaks image

This was handed down from my Mother, who in turn got it from a Mexican Lady in Colorado. It is a fun recipe to just throw together in a quick hurry.

Provided by Leea Johnson

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 pork steaks, cubed
1 yellow squash, 1/4 in slices
1 onion, 1/4 in slices
1 (8 3/4 ounce) can sweet corn, drained
1 green pepper
2 tablespoons olive oil
garlic powder
salt
pepper
chili powder
hot sauce

Steps:

  • Heat Olive Oil in skillet and brown pork cubes in oil, liberally spice with garlic powder.
  • DO NOT DRAIN.
  • Add all vegetables, spice with garlic, salt, pepper, chile powder and hot sauce to your preference of"hotness".
  • Cover and cook about 15-20 minutes , don't over cook the vegies!
  • Serve over rice or just by itself.
  • Be creative, add other vegies that you like.

TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI



Tex-Mex Flank Steak Fajitas with Squash and Zucchini image

A smoky Tex-Mex inspired spice rub seasons grilled flank steak, while sautéed squash and zucchini are mixed with tomatoes and scallions for a colorful addition to these steak fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds flank steak
1 tablespoon olive oil
1 lime, juiced
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

YELLOW SQUASH



Yellow Squash image

I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.

Provided by ANN_GIRL

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 4

Number Of Ingredients 6

2 slices bacon
2 medium yellow squash, thinly sliced
½ medium onion, thinly sliced
1 jalapeno pepper, chopped
1 dash soy sauce
salt and pepper to taste

Steps:

  • Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.

Nutrition Facts : Calories 50.3 calories, Carbohydrate 5.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 123.4 mg, Sugar 0.7 g

STUFFED MEXICAN SQUASH



Stuffed Mexican Squash image

Make and share this Stuffed Mexican Squash recipe from Food.com.

Provided by breezermom

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 medium yellow squash, about 1 pound
2 garlic cloves, minced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/2-1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup monterey jack cheese, shredded
3 tablespoons sour cream
2 tablespoons picante sauce
2 tablespoons cheddar cheese, shredded
1 tablespoon ripe olive, sliced

Steps:

  • Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
  • Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
  • Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.

Nutrition Facts : Calories 120.6, Fat 9.1, SaturatedFat 4.3, Cholesterol 18.2, Sodium 250.3, Carbohydrate 5.4, Fiber 1.6, Sugar 3.4, Protein 5.7

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