Chayote en Cazuela con PuercoChayotes are related to squash and are indigenous to Mexico. Here the chayote is baked in a creamy sauce with ground pork for a light main dish.
Chayote Casserole with Ground Pork
Chayote en Cazuela con PuercoChayotes are related to squash and are indigenous to Mexico. Here the chayote is baked in a creamy sauce with ground pork for a light main dish.
Ingredients
Makes 4 servings
- 2 medium chayotes quartered lengthwise
- 1 tablespoon olive oil
- ½ pound lean ground pork
- ½ medium white onion coarsely chopped
- ½ red bell pepper coarsely chopped
- ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ½ cup heavy cream
- 1 tablespoon bread crumbs
- ½ cup shredded manchego or mild cheddar cheese
Instructions
- In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes.
- Drain and cool under running water.
- Peel off the thin skin and slice crosswise.
- Reserve in a bowl.
- Preheat oven to 350°.
- Grease an ovenproof casserole dish.
- Heat the oil in a skillet and cook the ground pork until no longer pink.
- Add the onion and red pepper.
- Cook, stirring, until tender, about 5 minutes.
- Add the reserved chayote and the remaining ingredients, except the cheese.
- Stir to mix.
- Bring to a boil and cook for 1 minute.
- Transfer the vegetables to the casserole dish.
- Sprinkle the cheese on top.
- Bake until completely heated through and the cheese is melted, about 20 minutes.
Notes & Wine Advice
Serve hot.