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Amazing Calavacita and Pork

Amazing Calavacita and Pork

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This Mexican recipe was handed down to my husband by his mother. A blend of zucchini, onion, and pork that is simmered together, and then served with warm tortillas. A simple but delicious recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet


  1. Heat the oil in a large skillet, and stir in the pork meat. Cook until evenly brown.
  2. Mix zucchini, onion, and Worcestershire sauce into the skillet with the pork. Season with salt and pepper. Pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. Mix in corn 5 minutes before end of cook time. Serve with tortillas.
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I personally would remove the olive oil and replace it with a tbsp of canola oil and the Worcestershire sauce replace it with 2 tbsp of beef bouillon. reduce water to 1 cup of water since this meal is supposed to be wet but not soupy and I would add garlic powder and a tomato finely chopped. That is how my mom makes it.


This was terrible. The zucchini was mushy, and it had no flavor.


We followed the directions ALMOST to a T - my husband made the observation that depending on the size/depth of pan you're using, the amount of water you use "to cover" the ingredients could be VASTLY different. We halved all of the ingredients, so per another reviewer's suggestion, I used 1/2 a cup of water - it was too much, and never cooked off or absorbed all the way. I thought I was generous with the seasoning, as we do with most things we cook, but I still found it a little bland. We might make this again, and next time use tomato sauce as another reviewer suggested in addition to the base ingredients.