Pork in Tomato Sauce with Diced Zucchini
Cerdo con Salsa de Jitomate con ColacheSinaloa, on the northwest coast of Mexico, is a rich agricultural state with eleven major rivers running to the sea from the mountains to the west.Tomatoes, squash, chickpeas, potatoes, and a great variety of other vegetables and tropical fruits are cultivated in the state. My husband and I traveled through some of this region, and this recipe comes from a dish of braised pork cooked in a simple fresh tomato sauce that's typical of the region. If yellow zucchini is not available, use all green zucchini. Tortillas or crusty oval Mexican sandwich rolls (bolillos) are a must to sop up the juicy and tasty tomato sauce.
Ingrediënten
Makes 4 servings
- 3 pounds meaty country-style ribs on or off the bone, cut into 3- to 4-inch pieces
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 medium onion halved and thinly sliced, plus 2 tablespoons finely chopped onion
- 4 medium garlic cloves chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme
- 6 plum tomatoes peeled and chopped
- 1 to 2 fresh serrano chiles stemmed and cut in half lengthwise with seeds
- 2 teaspoons unsalted butter
- 2 medium green zucchini cut into 1⁄2-inch cubes
- 2 medium yellow zucchini cut into 1⁄2-inch cubes
- Salt and freshly ground pepper to taste
Instructies
- Preheat the oven to 350°.
- Trim excess fat from the pork.
- Heat the oil in a large nonstick skillet over medium heat and cook the pork, turning, 2 to 3 times, until lightly browned, about 6 to 8 minutes.
- Remove the browned meat to a wide 3-quart ovenproof casserole dish.
- In the same skillet, cook the onion, stirring, until softened, about 3 minutes.
- Add the garlic, oregano, cumin, and thyme.
- Cook, stirring, 1 minute.
- Add the tomatoes and ¼ cup of water.
- Bring to a boil.
- Pour the tomatoes over the meat.
- Add the serrano chile.
- Cover and place in the oven.
- Immediately reduce the oven temperature to 325° and cook 1 hour or until falling-apart tender.
- Adjust the seasoning.
- Leave the meat in the oven, turned off, while cooking the squash.
- When the meat is tender, melt the butter in a medium nonstick skillet over medium heat until it sizzles.
- Add the 2 tablespoons of chopped onion and cook, stirring, until softened, about 3 to 4 minutes.
- Add the squash and 2 tablespoons of water.
- Cover and cook, stirring frequently, until the squash is crisp-tender, about 4 to 5 minutes.
- Add salt and pepper.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve the meat hot with the sauce spooned over the top and the squash on the side.
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