Don and Lisa's Calavacita

Ingredients

Squash.   Whichever variety is your
favorite, diced into one inch cubes.         3 pounds

Fresh celery diced into quarter inch cubes.  1/2 cup

Celery tops and leaves, finely chopped.      1/2 cup

3 or 4 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 tablespoon

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 contents
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.

Comments?  Suggestions?  More recipes?

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www.don-guitar.com     2006