Calabacitas Con Puerco

To prepare Corn Sauce, put corn in food processor and process until well broken up.  Add requeson cheese, crema Mexicana, salt and piment d’ville pepper; process until smooth.  Pass through a fine mesh sieve and reserve.

To prepare Red Chili Braised Pork Shoulder, combine pork and ¼ cup water in saucepan large enough to fit port snugly in no more than 2 layers. Cover and simmer on low until just tender, about 45 minutes. Meanwhile, bring chile peppers to a boil in a saucepan of water; simmer until soft, about 10 minutes.  Add peppers and 1 cup steeping liquid to a blender with garlic, pepper, cumin, oregano, ground cloves, cinnamon, piment d’ville and salt. Blend until smooth then pass through a fine mesh sieve and set aside. When pork is tender, drain off all remaining liquid.  Add vegetable oil to pan and increase heat to medium.  Brown pork on all sides. Add strained chile sauce to pork and cook for 3 minutes.  Add 2-1/2 cups water; reduce heat to low and simmer until sauce has thickened and pork is tender.  Season with salt if needed.  

To prepare Pizza and Garnishes, preheat deck oven to 575°F.  Stretch pizza dough to approximately 14-inch round and place on a lightly floured peel.  Spoon 3-1/2 ounces corn sauce over dough leaving about 1/2 inch bare at the edge.  Top with Oaxaca cheese.  Layer over slices of squash, alternating colors for maximum visual appeal.  Scatter roasted tomatoes over squash then top with 4 ounces pork.  Bake for 5-6 minutes in preheated oven.  Remove from oven and place on wire rack.  Distribute queso fresco over top of pizza then scatter with cilantro.  Place lime juice in spray bottle and mist pizza and crust, before slicing to serve.

Recipe developed by Lars Smith, State of Mind Public House & Pizzeria, Los Altos, Calif.