Calabacita con Puerco

Ingredients

• 2 tablespoons shortening
• 3 lbs pork chops, boned and cubed
• 3-4 serrano chilies, to taste
• 1 large onion
• 2 teaspoons whole comino
• 4 cloves garlic
• 1/3 cup flour
• 3 lbs squash, sliced,large slices quartered (yellow or zucchini or Mexican squash)
• 1 can whole kernel corn, including liquid
• 2 cans Rotel diced tomatoes
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

1. 1

   Heat shortening in Dutch oven; fry pork cubes in batches until browned.

2. 2

   Return all pork to pan.

3. 3

   Place chilies and onion in food processor container and process until chopped (or chop together by hand).

4. 4

   Slice garlic and place with cominos and salt in a mortar and pestle and grind together.

5. 5

   (The garlic and cominos and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor).

6. 6

   Add all vegetables to pan with pork and cook over high heat until onion is transparent.

7. 7

   Sprinkle flour over pork and vegetables and stir to combine.

8. 8

   Cook a few minutes to remove the raw taste of the flour.

9. 9

   Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid.

10. 10

    Bring to a boil, then reduce to a simmer and cover with a lid.

11. 11

    Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.