Mexican pork in pumpkin is a hot dish of traditional Mexican cuisine, with many recipes for cooking. The main ingredients are pork tenderloin, corn and pumpkin, which performs the function of a pot for roasting, with a significant difference - an edible pot. For pork in pumpkin in Mexican, you need a pumpkin weighing about 2.5-3 kg, preferably slightly flattened, with an even base. The variety is better to choose sweet with bright orange flesh - it is always a win-win.
Even in the filling of pumpkins be sure to put beans or rice, olives, peppers and spices.
- Cooking time: 2 hours
- Servings: 6
Ingredients for Mexican Pork in a Pumpkin
- 1 medium pumpkin;
- 1 kg lean pork;
- 150 g red onions;
- 150 g canned corn;
- 100 g pitted olives;
- 120 g of red sweet pepper;
- 100 g basmati rice;
- balsamic vinegar, olive oil, garlic, chili pepper, spices.
Method of cooking pork in a Mexican pumpkin
Prepare a “pumpkin pot”. With a sharp knife, cut off the top with a tail. Do not discard this part, it will serve as a cover.
Then we scrape the pumpkin from the inside - we get seeds and a fibrous seed bag. If the vegetable is fleshy, you can cut a little pulp.
Slightly salt the pumpkin from the inside, outside we grease it with olive oil, put it in a baking sleeve, tie it loosely and send it to the oven for 25-30 minutes at 180 degrees Celsius.
Cut the pork into 2-3 cm pieces. Onions cut the rings. Put the meat in a bowl, add onions, 1-2 skipped garlic cloves, pour chili powder, black pepper, salt to taste, pour 2 tablespoons of balsamic vinegar. Leave the meat in the marinade for 30 minutes.
Heat the olive oil in a pan, lay out the pieces of pork, quickly fry over medium heat.
Then add canned corn and diced pumpkin pulp to the pan. If your pumpkin with thin walls, you can do without the pulp in the filling.
Clean the pods of red sweet pepper from seeds, cut them into cubes. Wash rice with cold water. Add chopped peppers and olives, rice cereal to the pan, salt all to taste, pour 2 teaspoons of sugar, ground red pepper. Prepare the filling on high heat until the liquid is almost completely evaporated from it.
We get the baked pumpkin from the oven, carefully unpack the sleeve. Fill our improvised pot with filling to the top, cover it with a tail and tie the baking sleeve again.
Put the pan in the oven heated to 165 degrees, cook for about 1 hour. The time depends on the individual characteristics of the oven and the shape and size of the pumpkin. I advise you to gently poke your finger in the side of the pumpkin in an hour, if you are soft, you can get it.
Carefully remove the baking sleeve from the finished dish. When baking, juice is formed, this is a very valuable and tasty sauce, I advise you to save it and pour it on the dish.
Dish is served hot, cut into portions a pot with stuffing. I stuffed nutmeg, it turned out awesome delicious.
The pork in the pumpkin is Mexican ready. Enjoy your meal!
