Name: Panamanian Stew
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 2 cups cubed yellow squash or pumpkin; 1 pound chorizo (Spanish-style sausage); 2 plantains (optional); 2 pounds boneless lean pork; ⅛ teaspoon cayenne pepper; 1 teaspoon ground coriander; 1 pound boneless beef stew meat; ½ cup diced ham; 1 teaspoon freshly ground black pepper; 1 bay leaf; 2 garlic cloves, minced; 1 tablespoon salt; 3 tablespoons fresh lemon or lime juice; ¼ cup finely chopped fresh parsley; 2 medium onions, shredded; 4 cups water; 3 medium potatoes, peeled and cubed

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds boneless lean pork
1 pound boneless beef stew meat
½

Method

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.
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

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Panamanian Stew

Ingredients

Method

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