| Ingredients |
|---|
Squash. Whichever variety is your
favorite, diced into one inch cubes. |
3 pounds |
Fresh tomatoes (we like Roma)
diced into one inch cubes. |
1 pound |
| Yellow onion, coarsely chopped. |
1 cup |
Fresh celery diced
into quarter inch cubes. |
1/2 cup |
Celery tops and
leaves, finely chopped. |
1/2 cup |
Fully cooked, grilled pork chops
(or steak) diced into half inch cubes. |
1 to 2 pounds |
| Water. |
1 cup |
| Knuckle Donnys seasoning |
2 tablespoons |
Freshly ground comino
seeds (cumin). |
1 teaspoon |
| Garlic granules (or powder) |
1 teaspoon |
| Olive oil |
1/4 cup |
Combine water and meat in a sauce pan, bring to a boil, reduce heat and simmer until meat is tender (about half an hour). Remove from heat and set aside.
In a large skillet, over medium heat, combine oil, onions and diced celery. Saute for five minutes. Add meat, squash, all seasonings and stir in half-cup of broth or water. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Squash should be done while retaining a firm texture. Stir in tomatoes and celery tops and leaves, bring to a boil, reduce heat and simmer for 2 minutes or until thoroughly heated. Remove from heat and serve.