The best of both worlds may be found in this zucchini pie, which is a cross between a crustless quiche and a savory pie. We still like making this dish, which was my grandmother’s recipe.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 tablespoons olive oil
- 8 jalapeno peppers, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium white onion, sliced
- ½ large red onion, sliced
- 5 cloves garlic, minced
- 8 cups chicken stock
- 2 (28 ounce) cans petite diced tomatoes in juice
- 1 (28 ounce) can tomato puree
- 8 cups cooked pulled pork
- 3 (15 ounce) cans black beans, rinsed and drained
- 2 (16 ounce) cans whole kernel corn, drained
- 4 tablespoons ground cumin
- 3 tablespoons chili powder
- 1 tablespoon ground dried chipotle pepper
- 2 (1.41 ounce) packages sazon seasoning (such as Goya®)
- 1 pinch cayenne pepper, or to taste (Optional)
- salt and ground black pepper to taste
- 1 (8 ounce) package grated Cheddar cheese (Optional)
- 1 bunch fresh cilantro, chopped (Optional)
- 3 scallions, sliced (Optional)
Instructions
- Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
- Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
- Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.
- You can use serranos instead of jalapenos, or you can substitute a sliced green bell pepper if you do not want it to be that spicy.
- You can garnish with Mexican cheese blend instead of Cheddar.
- I used a leftover cooked and shredded Boston butt for this.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 10 g |
| Protein | 39 g |
| Saturated Fat | 6 g |
| Sodium | 2916 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Overall, great soup. I made some subs that worked fine. All I had was white canned corn, and I used canned jalapeños instead of fresh. I cut back to just a half teaspoon of ground Chipotle pepper, as it was already very spicy with the jalapeños. My husband loves heat and could have handled more Chipotle pepper. I added a splash of lime juice at the end.
Delicious! I will definitely make this again!
this recipe was so awesome! if you arent a fan of spicy, you can limit the amount of jalapenos and chili- but we loved it! so fresh and flavorful.