Milanesa de Cerdo con Calabacitas

Milanesa de Cerdo con CalabacitasMilanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

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Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles

Grilled Yellow Squash, Roasted Hatch New Mexico Chiles
White Corn, Onion, Oregano, Cumin

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms carries this fresh crop of Hatch chiles. Unlike other chiles, those grown in Hatch, New Mexico are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out.

My adaptation of the traditional New Mexico side dish calabacitas comes from my favorite New Mexico blogger, MJ of MJ’s Kitchen. Her Southern and Southwestern dishes are second to none and she is an expert on chiles!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make calabacitas with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles Recipe

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