Fresh, warm and full of spice, Calabacita conjures up many memories for Texans. Especially so for Blue Dahlia Bistro owner Sam Ramirez whose mother Nora used to make the traditional Mexican stew every Fall. Many of the recipes used at Blue Dahlia are family recipes that date back generations (tuna salad and bread pudding among them) but this one holds a special place for Sam who lost his mother over 20 years ago. “I think of my Mom every time I have it,” says Sam when asked why he likes it so much. He adds “and it’s also delicious.”
Calabacita which means “little squash” in Spanish is a pork stew filled with hearty ingredients and lots of taste. Served with bread and salad, Calabacita is now on the menu all season long!
Nora’s Calabacita Stew Recipe:
2 1/2 lb pork
3 squash cubed
1 red pepper chopped
1 T cooking oil
1 T salt
2 cloves garlic
1 tbs comino
1 tbs chili paste
1 t ground black pepper
2 C crushed tomato
2 C corn
1 T flour
2 cups vegetable broth
Wash and cut off ends of squash peel, and cube
Brown pork in oil, and garlic. Add salt, cover and simmer for 30 min.
Add flour, crushed tomato, red pepper, squash, broth, cumino, corn, chili paste, black pepper and simmer. Enjoy!
Calabacita which means “little squash” in Spanish is a pork stew filled with hearty ingredients and lots of taste. Served with bread and salad, Calabacita is now on the menu all season long!
Nora’s Calabacita Stew Recipe:
2 1/2 lb pork
3 squash cubed
1 red pepper chopped
1 T cooking oil
1 T salt
2 cloves garlic
1 tbs comino
1 tbs chili paste
1 t ground black pepper
2 C crushed tomato
2 C corn
1 T flour
2 cups vegetable broth
Wash and cut off ends of squash peel, and cube
Brown pork in oil, and garlic. Add salt, cover and simmer for 30 min.
Add flour, crushed tomato, red pepper, squash, broth, cumino, corn, chili paste, black pepper and simmer. Enjoy!





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