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Don and Lisa's Calavacita
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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.
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