Pork Stuffed Zucchini

The name in Spanish for this is "Calabacitas Rellenas" The round ones are called "calabacitas criollas". This dish is everyday fare for many Mexicans.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs  round zucchini
• 1⁄4  of an onion, chopped fine
• 2  cloves garlic, chopped fine
• 1⁄2 lb  chopped  pork chop
• 1  cup cooked white rice
• 1⁄2 cup  dairy  cream
• 1  teaspoon chicken bouillon powder
•  salt and pepper
•  cooking oil

• For the sauce

• 2  cloves garlic, finely chopped
• 1⁄2 onion, in slices
• 4  tomatoes, chopped
• 2  cups tomato sauce
• 2  tablespoons  snipped fresh epazote (optional)
• 2  small green chilies (serrano)
•  salt and pepper
•  cooking oil

Directions

1. Cut the stem end form the zucchinis and with a spoon scrape off some of their pulp leaving a 1/2 cm.
2. edge.
3. Dice the extracted pulp and reserve.
4. Cook the zucchini in boiling water until their green color seems darker and brighter.
5. Immediately immerse in a colandar in cold water to stop cooking process.
6. Sautee onion and garlic in cooking oil.
7. Add the pork meat, and when meat is almost cooked add the zuchinni pulp.
8. Season with salt and pepper and cook stirring constantly.
9. When meat is thoroughly cooked, add the cooked rice, stir, take away from stove and incorporate the cream.
10. Stuff the zuchini with the prevous mix and place in a baking dish.
11. For the sauce: Sautee onion and garlic.
12. When they start turning golden, add the chopped tomato and the tomato sauce, and cook until it reaches boiling stage.
13. Process this mixture in blender with very little water to get a slightly thick consistency.
14. Place in a saucepan, season with salt and pepper.
15. Add the epazote and chiles and cook from 5 to 10 minutes.
16. Pour this over the zuchinni and serve.
17. If not eaten at once, bake at 400°F for 15 minutes or until they are hot.