Calabacitas

This is one of the most traditional New Mexican vegetable dishes. Its name is the same as that used in New World Spanish dialects for summer squash. Almost all the versions that we’ve encountered use (shudder) fresh corn. This is just not right. Rather one needs to use fresh cooked posole to achieve the proper flavor and mouth feel. Our version below is very loosely based on one presented in Cheryl Alters Jamison & Bill Jamison’s incomparable 1995 The Border Cookbook. We’ve added quite a bit to their rather simple recipe, and really liked the result.

¼ cup canola oil
2 pounds mixed yellow and green summer squash, cut into ¼” slices
1 medium yellow onion, chopped
2 garlic cloves, minced
1 cup dry posole, cooked until tender and drained
½ cup roasted green chile, seeded and chopped
2 cups tomato, peeled, seeded and coarsely chopped
1 tablespoon dry Mexican oregano leaf
½ teaspoon salt, or more to taste
6 green onions, coarsely chopped
2 tablespoons cilantro, minced

Heat oil in a large, heavy pan over medium. When the oil comes to temperature add in the squash, onion, and garlic and sauté until the vegetables have softened, about 10 minutes. Add in the cooked posole, green chile, tomato, oregano and salt. Cook, covered, for another 10-15 minutes. Add in the green onion and cilantro and heat through. Serve immediately.

Calabacitas

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