← Nouns Cooking · Mexican

Ingredients

• 700 g pork ribs or shoulder, cut into small pieces
• 1 Bay leaves
• 2 cloves Garlic, 1 whole, 1 minced
• 2 large tomatoes
• 1 small white onion, half chopped, half in chunks
• 450 g Mexican grey squash or courgettes, diced
• 175 g corn kernels
• 1 Poblano chillies, diced
• ¼ tsp Cumin
• 2 tbsp Olive oil
• Salt
• Black pepper

Method

1. Put the pork in a pot with the bay leaf, whole garlic clove and a teaspoon of salt, cover with water and simmer for 45 min, until tender. Drain, keeping 250 ml of broth.
2. Blend the tomatoes with the onion chunks and cumin until smooth.
3. Heat the oil in a wide pan over medium-high heat and brown the pork for 5 min. Add the chopped onion, minced garlic and poblano and cook for 3 min.
4. Pour in the tomato sauce and simmer for 5 min, until it darkens a little.
5. Add the squash, corn and reserved broth. Cover and simmer for 10–12 min, until the squash is tender but holding its shape. Season and serve with warm corn tortillas (Sonora’s flour tortillas are traditional but contain gluten).

Tips

• A handful of grated cheese melted over the top at the end is common in Sonora (and delicious).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexico in My Kitchen