Puerco con Calabaza

Veracruz is a port and has been influenced by the Afro-Caribbean heritage.  This recipe is one hallmark of that heritage.

• 2 pounds boneless pork butt, cut into 1-inch chunks
• 2 small onions, 1 unpeeled
• 4 garlic cloves, 2 unpeeled
• 1 teaspoon slat or to taste
• 1 teaspoon black peppercorns
• 4 - 5 arbol or dried serrano chiles
• 1 (2-1/2 to 3 lb.) pumpkin or winter squash, unpeeled
• 1/4 cup pumpkin seeds
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon coriander seeds
• 2 medium ripe tomatoes, coarsely chopped
• 3 tablespoons lard or vegetable oil
• 2 tablespoons cider vinegar

METHOD

Place meat in a large pot or small Dutch oven with unpeeled onion, unpeeled garlic, 1 tsp. salt and 1/2 tsp. peppercorns.  Add water to cover by about 1 inch.  Bring to a boil over high heat; at once reduce heat to maintain a rolling boil and skim off froth that rises to surface. Cook, partly covered 45 minutes or until meat is tender.  Lift out meat and drain well.  Set aside.  Strain stock through mesh sieve.  You should have 3 - 4 cups.  Wipe pan & pour stock back.  Set aside.

Bring 2 - 3 cups water to a boil in small pan.  Add dried chiles and cook, uncovered, about 5 minutes or until soft.  Drain and set aside.

Cut unpeeled pumpkin into 8 equal chunks, removing seeds and strings.  Add to stock and bring to a boil over high heat.  Reduce heat to keep a low rolling boil and cook about 30 minutes or until tender.  Remove chunks, drain & cool to room temperature.

Scrape flesh into a bowl and discard skin.  Mash thoroughly with potato masher.  Set aside.  Place pumpkin seeds in heavy skillet over medium-low heat.  Toast, stirring, until swelling and popping, 3 - 5 minutes. Set aside.

Grind cumin, coriander, and remaining peppercorns to powder in coffee or spice grinder or mortar and pestle.  Coarsely chop remaining onion and 2 garlic cloves. Puree in blender with pumpkin seeds, ground spices, chopped tomatoes, and drained chiles.

In a medium saucepan, heat 2 tablespoons lard or oil over medium-high heat until rippling.  Add pureed mixture, reduce heat to medium, cover and cook stirring occasionally, until fat starts to separate, about 15 minutes.  Add reserved mashed pumpkin or squash and vinegar, stirring to mix well, and cook, covered for 10 minutes.  Taste for salt.

Heat remaining lard or oil in large skillet over medium-high heat.  Add meat and brown lightly for about 5 minutes, letting it get crisp, but not dry.

Spoon seasoned pumpkin mix onto a platter and top with meat.

Serves: 4 - 6

this recipe from www.inmamaskithchen.com

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Reprinted with permission from©Zarela Martinez, Zarela's Veracruz, published by Houghton Mifflin click for book review

 

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