Pork with courgettes and corn (Calabacitas con puerco)

1. Cut the pork shoulder into 3 cm cubes and season with salt and pepper.

2. Heat the oil in a heavy-based pot and brown the meat in batches on all sides for 6-8 minutes.

3. Add the chopped onion, garlic and sliced serrano chilies and fry for 3 minutes, then add the diced tomatoes and the water, cover and simmer gently for 40 minutes until the meat is tender.

4. Meanwhile, cut the courgettes into quartered slices.

5. Add the courgettes and the drained corn to the meat and cook covered for another 10-12 minutes, until the courgettes are tender but not falling apart; season with salt.

6. Serve with corn tortillas or rice and a little crumbled fresh cheese.

Tip: Control the heat with the amount of serrano – if you're cooking for children, scrape out the seeds.