Calabasita(Mexican Zucchini Stew)

• 5 lb. zucchini
• 1 small pork roast
• 1 green pepper, cut into bite size pieces
• 1 yellow onion, chopped
• 2 medium tomatoes
• 2 Tbsp. garlic powder
• 2 Tbsp. cumin powder
• 2 tsp. salt
• 2 c. frozen white Shoepeg corn
• 2 to 3 Tbsp. cornstarch
• water
• oil

1. Cut meat from roast into bite size pieces.
2. Brown well in large stock pot in oil.
3. Cut zucchini in bite size chunks.
4. Add to browned meat along with the onion, green pepper, tomatoes, spices and salt.
5. Cook 30 to 40 minutes on medium-low heat.
6. Stir about every 10 minutes to prevent sticking.
7. Then add corn and simmer 5 minutes more.
8. Just before serving, mix the cornstarch in 1/2 cup cold water and add to the stew to thicken.
9. Stir well.
10. Turn off heat and cover until ready to serve.
11. Serves 6 or more.
12. Flour tortillas are a nice accompaniment with this.

zucchini, pork roast, green pepper, yellow onion, tomatoes, garlic powder, cumin powder, salt, corn, cornstarch, water, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771514 (may not work)