It's a Mexican Monday theme this week and Lily Ramirez is bringing us a very colourful dish perfect for autumn, Calabacita Con Elote (Courgette with Corn)
CALABACITA CON ELOTE - 'Courgette with Corn'
INGREDIENTS 1 tablespoon vegetable oil 300 gram pork chops, cut in chunks 100 gram onion, finely chopped 130 gram red bell pepper, finely chopped 230 gram courgette, cut in chunks 200 gram tinned sweet corn, drained
FOR THE SAUCE 1 large tomato 1 garlic clove, peeled 1/2 teaspoon freshly ground pepper 1/2 chicken stock cube 1tsp salt 150 mls water
TO SERVE A portion of boiled rice
METHOD 1. Start by making the sauce. Put the tomato, garlic, pepper, salt, stock cube and water in the blender (or food processor) and blitz everything until completely smooth. Set aside. 2. Heat the oil in a non-stick pan. Add the meat and cook it at medium to high heat until the meat starts releasing its juices. 3. At this point, add the onion and peppers and mix well. Cook this for about two minutes or until the onion becomes translucent. 4. Add the chunks of courgette and the sweet corn and mix until everything is incorporated. 5. Follow by adding the sauce you prepared on step one. Mix well and cook at medium heat uncovered for 8 to 10 minutes or until everything is cooked. 6. Serve it with a portion of boiled rice or if you like, with a side of Mexican Red Rice. Either way it's delicious!