Calabacita

When we lived in Stockton a family from Jalisco stayed with us for a while.  They made the best calabacita dishes.  Whenever I eat it I always remember them & Narse climbing our small fig tree with sunglasses on and a purse on her arm.  Of course she fell and broke her arm.

5 or 6 small zucchini squash

1 small chicken fryer cut-up (you can use pork also, but I prefer chicken)

1 medium onion

1 small bell pepper

½ jalapeno pepper seeded

1 small tomato

fresh garlic about 2 to 3 cloves

1 fresh corn on the cob

fresh oregano or dry oregano

1 tsp red chili powder

ground black pepper

1 small bay leaf

2 cups water (about)

salt to taste

In large skillet add oil or lard when hot sauté chicken until no longer pink.  While chicken is cooking wash and cut up zucchini not to small so that can keep it’s shape when cooked. Chop onion, bell pepper, and jalapeno pepper. Clean corn, on cutting board hold corn standing up and with knife from top of corn go down with knife cutting the kernels off the corn cobb.  Add corn, onion & both peppers to chicken and keep sautéing, mixing all ingredients while it cooks.  Grind garlic cloves in the molcaquete.. When zucchini is tender grate the tomato right into the skillet add water, black pepper, chili powder, oregano, small bay leaf & salt.  Lower heat and ! cook until done. Do not let dry out. Add more water if necessary while cooking.  Do not over cook.