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Chayote Casserole with Ground Pork

Chayote en Cazuela con Puerco
Chayotes 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.
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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.
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Course; Pork / Side Dish
Cuisine; Mexican