Directions :


Preheat a large skillet to medium/high heat for a few minutes. Add the pork and season with salt, pepper, and cumin.

Add 1/2 cup water, reserving the other half for blending tomatoes. Spread out evenly, cover, and cook until all the water has evaporated

Once the water has evaporated, uncover, add the oil, and brown the pork a little more with the lid off for a few minutes. READ ALSO:  Caldo de pollo con arroz – Chicken soup with rice

Add the peppers, garlic, and onions and cook for 3 to 4 minutes.

Blend the tomatoes with the oregano and bouillon(if using), adding a little bit of water (1/2 cup) to help it blend easier, set aside.

Add the corn and cook just for 2 minutes, add the tomato mixture, stir well to combine.

Mix in the zucchini in the cilantro. Cook at a low/medium temperature for another 10-15 minutes. Taste for salt. READ ALSO:  LIVER AND ONIONS

Serve with your favorite rice, beans, salsa, and warm tortillas.


enjoy !!