Panamanian Stew

Rate this recipe

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds boneless lean pork
  • 1 pound boneless beef stew meat
  • Β½ cup diced ham
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 garlic cloves, minced
  • 4 cups water
  • 2 medium onions, shredded
  • 3 tablespoons fresh lemon or lime juice
  • 3 medium potatoes, peeled and cubed
  • 2 cups cubed yellow squash or pumpkin
  • ΒΌ cup finely chopped fresh parsley
  • 1 pound chorizo (Spanish-style sausage)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • β…› teaspoon cayenne pepper
  • 2 plantains (optional)


  1. Trim excess fat from the boneless pork and beef. Cut into one-inch cubes. Place in a three-quart saucepan with the ham, bay leaf, salt, garlic and water. Cover and cook for one and one-half hours.

  2. Add the onions, lemon or lime juice, potatoes, squash and parsley. Cut the sausage into one-quarter-inch slices and add, along with the black pepper, coriander and cayenne. Cover and cook for about twenty minutes, until the vegetables are almost tender.

  3. Cut the plantains into one-half-inch slices and add to the stew. Cover and cook for ten minutes longer. Serve hot in deep soup plates.

Part of