Thankful for the beautiful state of Florida.
Thankful for the natural resources across the state.
Thankful for historic preservation that enriches our lives.
Thankful for the chance to share my Florida recipes.
Combing the foods of two distinctly different cultures, Native American and Spanish in this case, oftentimes results in the best of both worlds, as this mission stew reveals. Using indigenous ingredients alongside Spanish imports and simmering for hours over an open flame, this stew could be served day or night as desired.
2 tablespoons butter
1 pound beef shank
1 pound pork chop
1⁄2 pound chicken breast
1 Spanish onion, chopped 1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1⁄2 teaspoon pepper
1 medium butternut squash, peeled, seeded and cut into chunks
1 16-ounce can garbanzo beans, drained
1 cup corn, fresh or frozen
1 cup baby lima beans, frozen
2 tablespoons fine ground cornmeal, optional
In a wide, deep pot melt butter, then brown beef, pork and chicken on all sides. Stir in onion and garlic; cook 3 minutes. Add 6 cups of water, bay leaf, salt and pepper; bring to a boil, reduce to a slow simmer and cook covered for 3 hours. Remove bay leaf and bones. (At this point meat should be falling off the bones.) Increase heat to high, add squash and bring to a boil, reduce heat to simmer, cover and cook 30–45 minutes, or until squash is tender. Stir in garbanzo beans, corn and lima beans, cook 15 minutes longer. If your stew is too thin you can stir about 2 tablespoons of fine cornmeal into 1⁄4 cup of water and add to the simmering pot, then continue cooking for 15 minutes.