Mexican Zucchini Stew Recipe
Ingredients
| 1/2 pound fresh lean pork | ||
| 2 tablespoons salad oil or margarine | ||
| Ground black pepper | 1 To taste | |
| 2 onions, coarsely chopped | ||
| 1 green pepper, coarsely chopped | ||
| Zucchini | 5 Medium, sliced | |
| Garlic | 1 Clove (5gm), chopped | |
| 2 ripe tomatoes, coarsely diced | ||
| Salt | To Taste | |
Directions
Cut pork into 1/2-inch cubes and blot dry with paper towels.
Heat oil in heavy saucepan or stove-to-table casserole.
Add pork cubes and cook slowly until browned, stirring continuously.
Remove to small bowl.
Season with salt and pepper.
Add onions, peppers, zucchini and garlic to pan.
Stir over moderate heat until onions become sort of translucent and everything is shiny and well coated.
Return pork to pan and add tomatoes.
Stir well, season with salt and pepper.
Cover and cook gently, stirring occasionally until vegetables and pork are tender, 15 to 20 minutes.
Heat oil in heavy saucepan or stove-to-table casserole.
Add pork cubes and cook slowly until browned, stirring continuously.
Remove to small bowl.
Season with salt and pepper.
Add onions, peppers, zucchini and garlic to pan.
Stir over moderate heat until onions become sort of translucent and everything is shiny and well coated.
Return pork to pan and add tomatoes.
Stir well, season with salt and pepper.
Cover and cook gently, stirring occasionally until vegetables and pork are tender, 15 to 20 minutes.
Chef
