Monday Meal: Squash with Pork

I love that the name of this recipe starts with a vegetable and then mentions the meat–as if the meat is a complement to the squash. The Spanish name for this is Calabacita con Carne de Cerdo and this particular recipe comes from my mother-in-law who daily fed eight children!

Yellow squash was on sale last weekend at the grocery store so I bought some. This is a wonderful recipe to have in the summer when your garden (or those of your neighbors) runneth over with squash and zucchini. I think next time I’m going to leave out the potatoes and add some white beans. This recipe is PERFECT for adding your own personal touches! Rest assured people will be following the smell into the kitchen.

calabacita con carne de cerdo
calabacita con carne de cerdo

Monday Meal: Squash with Pork

I made this in the pressure cooker because you really didn't expect me to be so organized that I had 45 minutes to simmer the meat until it is tender and then another 10-120 minutes simmer? I sautéed the onion and garlic and then browned the pork in the electric pressure cooker and then placed everything else EXCEPT the squash and the frozen corn in as well and set the timer for 12 minutes. I added the squash after the cooker was done and just simmer for about 5-7 minutes.


  • 2 lbs pork sliced into bite-sized pieces
  • 1 TBL cooking oil (I use grape seed oil)
  • 1 small onion chopped
  • 2 cloves minced garlic
  • 1 can 1 oz tomato sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ tsp cumin
  • 1 Cup chicken broth
  • 4-5 yellow squash and/or zucchini sliced into ½ inch circles
  • 1 cup frozen corn
  • 2 potatoes skinned and cut into small cubes (optional but it nicely thickens the sauce)


  • Heat a dutch oven or large skillet, over medium-high heat. Add cooking oil. Cook chopped onion until translucent. Add minced garlic the last 30 seconds. Add pork and cook until it is no longer pink. Add tomato sauce and chicken broth and stir, Add squash and/or zucchini (and potatoes) and stir well. Add cumin and salt and pepper. cover and cook on low heat for 45 minutes or until meat is tender. Add the corn and simmer 15 minutes. Serve with corn tortillas and your favorite toppings. We like jalepenos, a dollop of plain yogurt or sour cream.


My cooking-at-the-last-minute secret
My cooking-at-the-last-minute secret

Here is the one thing I think ALL moms should during their baby showers: an electric pressure cooker! I never have my act together six hours prior to dinner to put everything in the crock pot. So, out comes the pressure cooker and in a FRACTION of the time I’m serving up something hot and. . .well at least I think. . .delicious.



I am a mother of two sets of twins and a singleton. I explore the wild world of multiples and provide resources for other parents of multiples.
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