Calabacita Con Puerco - cooking recipe

Ingredients

2 T. shortening
3 lb. pork sirloin cubed
3-4 serrano chilies, or more or less to taste, minced
1 large onion, chopped
2 t. whole comino (not powdered)
4 cloves garlic
1/3 C. flour
3 lb. summer squash (yellow or zucchini or Mexican squash), sliced, large slices
quartered
1 can whole kernel corn, including liquid
2 cans Rotel chopped tomatoes
2 t. salt
1 t. black pepper

Preparation

Heat shortening in Dutch oven; fry pork cubes in batches until browned. Return all pork to pan. Slice garlic and place with cominos and salt in a mortar and pestle and grind together. (You can do this with the back of a fork in a bowl if you have no mortar and pestle). Add all vegetables to pan with pork and cook over high heat until onion is transparent. Sprinkle flour over pork and vegetables and stir to combine. Cook a few minutes to remove the raw taste of the flour. Add all remaining ingredients plus about 1 tomato can of water--enough so that pork and vegetables are not quite covered with liquid. Bring to a boil, then reduce to a simmer and cover with a lid. Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary.