Mexican “Calabazita” Stew

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Mexican "Calabazita" Stew
Serves 4
Tatuma, Cusa, or Mexican White Squash, is a summer squash variety native to Latin America where it is also known as Calabacitas. It’s similar to zucchini in shape, size and texture, and has a soft green skin with a slightly firm white flesh. If you can’t find Tatuma, zucchini or summer squash can be substituted in most any recipe. Like all summer squashes, Tatuma can be cooked by steaming, frying, sautéing, or baking and they are excellent when grilled. The meat of this vegetable is also a very versatile ingredient for a variety of other foods such as breads, cakes, bars, and other baked goods.
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  1. 1 lb. Pork, lean, cut in thin strips
  2. 1 medium Cusa / Tatuma Squash
  3. 1 medium Onion, chopped medium
  4. 2 ears Sweet Corn, Kernels
  5. 1 cup Tomatoes, canned, diced
  6. 1 Red Bell Pepper, seeded, chopped
  7. 1 tsp. Chili Powder
  8. 2 tsp. Cumin, ground
  9. 2 Garlic Cloves, chopped
  10. To Taste - Salt & Pepper
  11. 2-3 cups Water
  1. Cook pork in a frying pan until brown (use a little oil).
  2. When pork is cooked, stir in the onion & bell pepper and continue to cook for a couple more minutes.
  3. Put this mixture into a 4 ½ qt. pot.
  4. Next, add salt, pepper, cumin, garlic and squash.
  5. Add water. Simmer for 20-30 minutes, occasionally stirring.
  6. Then let stand for another 20-30 minutes off of the heat (covered). The cooking process will continue steaming the vegetables.
  7. Serve with a corn or flour tortilla!
Nino Salvaggio