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.
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.
Ingredients
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
Instructions
- 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 & Wine Advice
Serve the meat hot with the sauce spooned over the top and the squash on the side.