Pork with Zucchini and Corn
in Green Salsa
What you will see on the plate is a very interesting combination of ingredients and textures . On one side is the pork’s firm flavor, which is combined with a green salsa to give a spicy and fresh touch. You will also find zucchinis and golden corn, that give a touch of lightness and sweetness to the dish.
About the Recipe
- This recipe is not complicate to make, you will like it a lot.
- We give the recipe with pork loin because it is very easy to cut.
- To season this stew epazote is used and if you don’t get it fresh 2 teaspoons of dried epazote can be used.
- When this dish is cooked, preferably use a saucepan that is not too tall so it has a better consistency.
- The total preparation time is of .
- The recipe serves 4 portions.
Ingredients
Cookware
Directions
Prepare the Green Salsa- Put in a saucepan:
- 8 Tomatillos.
- 1 Serrano Pepper.
- The enough Water to cover all the ingredients.
- Bring the saucepan water to a boil over high heat.
- Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter. |
- Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chili that were cooked.
- Also add in the blender:
- Blend very well the ingredients, then set aside.
- Dice 2 zucchinis and 28.2 oz of pork loin; then set aside.
- Heat in the saucepan over medium-high heat 2 tablespoons of olive oil.
- Put in the saucepan the pork loin dices that were cut and fry them for about 5 minutes, until they are moderately cooked; stir regularly.
Cook the Pork
- Put in the saucepan, along with the pork:
- The Green Salsa that was prepared.
- The dices of the Zucchinis that were cut.
- 1 cup of canned Golden Corn Kernels.
- 2 Epazote sprigs.
- 1 tablespoon of Salt.
- Mix the saucepan ingredients and bring the green salsa to a boil over high heat.
- When the salsa boils reduce to medium heat, cover the saucepan and cook the ingredients for about 20 minutes, until the pork is well cooked and the salsa thickens; stir occasionally.
- When the cooking is done discard the 2 epazote sprigs.
What a Delight!


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