Amazing Calavacita and Pork

Amazing Calavacita and Pork

CTHOMPSON76 0

"This Mexican recipe was handed down to my husband by his mother. A blend of zucchini, onion, and pork that is simmered together, and then served with warm tortillas. A simple but delicious recipe."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 388 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet, and stir in the pork meat. Cook until evenly brown.
  2. Mix zucchini, onion, and Worcestershire sauce into the skillet with the pork. Season with salt and pepper. Pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. Mix in corn 5 minutes before end of cook time. Serve with tortillas.

Reviews

15
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This dish was good. A little to soupy, I just dumped out some of the liquid. I didn't have worchestire, so I used soy sauce and it was still good. Served in tortillas. Everyone ate it all. I had...

Most helpful critical review

I personally would remove the olive oil and replace it with a tbsp of canola oil and the Worcestershire sauce replace it with 2 tbsp of beef bouillon. reduce water to 1 cup of water since this m...

Most helpful
Most positive
Least positive
Newest

I personally would remove the olive oil and replace it with a tbsp of canola oil and the Worcestershire sauce replace it with 2 tbsp of beef bouillon. reduce water to 1 cup of water since this m...

This was terrible. The zucchini was mushy, and it had no flavor.

We followed the directions ALMOST to a T - my husband made the observation that depending on the size/depth of pan you're using, the amount of water you use "to cover" the ingredients could be V...

Not bad. I thought it was kind of bland and watery, so I'm not sure I'll make it again, but it was all right for trying something a little different.

To keep the calabicitas from going mushie cook in layers. Meat on the bottom to simmer in the juices, and the vegetables on top and then mixed in with the meat the last 5 mins of cooking. Also u...

This dish was good. A little to soupy, I just dumped out some of the liquid. I didn't have worchestire, so I used soy sauce and it was still good. Served in tortillas. Everyone ate it all. I had...

I'd give this recipe 3-stars if I ever thought I would make it again. The family thought it was boring. I thought the Zucchini was wayyyy overcooked and the dish was swimming in water! It tast...

Very good and easy.

I've been making this dish for years, but with a few adjustments. I use pork chops with the bone and cut into cubes. I cut around the bone and add to the dish for flavor, fry the zucchini a litt...

Other stories that may interest you