| Ingredients |
|---|
Squash. Whichever variety is your
favorite, diced into one inch cubes. |
3 pounds |
| 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 or broth |
1 to 2 cups |
| Ground chilies (chili powder) |
1/2 teaspoon (or to taste) |
Freshly ground comino
seeds (cumin). |
1 tablepoon |
| Garlic granules (or powder) |
1 teaspoon |
| Olive oil |
1/4 cup |
Combine water or broth 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 cotents of sauce pan, squash, and seasonings. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Squash should be done while retaining a firm texture. Stir in celery tops and leaves, bring to a near-boil, reduce heat and simmer for a minute or two. Remove from heat and serve.
Traditionally this dish is made with Mexican squash but it's great with Tatumi, Zucchini or yellow squash.
I've added diced fresh tomatoes or chopped fresh broccoli. I've omitted the celery, used a couple of garlic cloves instead of granules, used a scant half teaspoon of Chipotle powder instead of ground chilies and have even used smoked sausage from our favorite meat market (Miillers Market in Llano) in place of the pork. Once in a while I also add a couple of tablespoons of Tamari (soy sauce) or Braggs Aminos.