Use cilantro to garnish Chicken and Pork Stew with Plantains and Potatoes. (Nov. 18, 2008)
Take your tastebuds to the islands
November 19, 2008
This recipe from the Dominican Republic calls for boneless pork spareribs or pork butt, but I used shank meat leftover from another recipe.
Plantains are found in most large grocery stores near the bananas.
You could substitute cassava, also known as taro root, for the potatoes.
The amount of heat can be adjusted by increasing the amount of cayenne pepper. Like most stews, this tastes even better the next day.
From epicurious.com.
Chicken and Pork Stew with Plantains and Potatoes
3 green plantains
1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 tbsp dried oregano
2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1-1/2 lb skinless boneless chicken thighs, cut into 1-inch cubes
1-1/2 lb boneless pork spareribs or pork butt, cut into 1-inch cubes
2 cups low-sodium chicken broth
1 15-oz can diced tomatoes with juice
1 large onion, chopped into 1/2-inch pieces
1 large yellow pepper, chopped into 1/2-inch pieces
3 tbsp apple cider vinegar
1 lb (450 g) red potatoes, scrubbed and cut into 1-inch cubes
2 ears corn, cut into 1-inch thick rounds
Salt + pepper to taste
1/2 cup cilantro, chopped
Trim off plantain ends; make four vertical slits in skin without slicing into flesh. Microwave 2 minutes at 50 per cent power; peel. Slice into 1-inch thick rounds. Set aside.
Add oil, garlic, oregano, salt, cayenne and allspice to large pot; stir to combine. Mix in meats to coat. Cook over high heat until meat is no longer pink inside, stirring, about 10 minutes.
Add plantains, broth, tomatoes, onion, pepper and vinegar. Bring to boil.
Reduce heat to medium low; cover and simmer 20 minutes.
Add potatoes and corn to pot. Cover; simmer 40 minutes. Season with salt and pepper. Garnish each bowl with cilantro.
Makes 6 servings.
Kim Honey