Calabacita Soup

By Maria Martinez, Assistant Produce Manager

This soup is great, even on warmer days, for those cool fall nights. This was a staple in my grandma’s household and still brings back those memories. The word calabacita translates to “little squash”, while typically referring to zucchini in this dish, a nice yellow summer squash can be used in place, or in addition to, bringing a brightness to the meal. Personally, I believe this soup is great on its own, but it can be served with warm corn or flour tortillas, crusty bread, or even just some rice. The earthy and warm flavor is sure to leave you wanting more.

Ingredients:

• 2 Tbsp neutral oil (ie. vegetable, canola)
• 1-2 pounds of pork steaks 
• 1.5 cups corn (fresh, frozen, or canned)
• 2-3 zucchini/yellow squash 
• 8-10oz tomato sauce (more for adding color)
• 2 Tbsp garlic powder
• 2 Tbsp onion powder 
• 1 Tbsp chili powder (optional)
• 1.5 Tbsp oregano
• salt and pepper to taste
• Water 

To begin, cut pork steaks into cubes (approx. 1 inch) and place in into a large pot with the oil, on medium heat. Stir and sauté for 5 minutes to add color and begin the cooking process, before adding water. You want enough to cover the meat by 1-2 inches. Set to boil, stirring often to avoid sticking, while you prep the vegetables.

Start by cutting the squash into half moons or quarters, depending on the thickness, and measure out the corn. Place those both in a bowl and set aside. Check the temperature of your pork, you want it to be about 3/4 of the way done (around 110 degrees Fahrenheit), before adding the vegetables. 

When you add the vegetable mix you can begin on the spices and tomato sauce. These spice quantities are an approximation, so make sure to taste along the way. Start with adding the tomato sauce and then the spices, tasting and adjusting as needed. (NOTE: The chili powder is optional if you don’t want it too hot, whereas the oregano brings an earthiness to the broth.)

After seasoning to your liking, place a lid on the pot and let it simmer and finish getting the pork to 145 degrees Fahrenheit. Once the pork reaches the proper temperature remove from heat and give one final taste of the broth, making sure the squash is also softened to your desired texture.

Serve and enjoy.