This hearty Latin American stew is a meal unto itself (you get 1 2/3 cups per serving)! Look for the root vegetables in larger super markets or ethnic food stores.
- 2 tsp olive oil, extra virgin
- 1 1/2 pound(s) uncooked lean pork shoulder, cut into 1-inch cubes
- 1 Tbsp kosher salt, divided
- 1 small uncooked onion(s), yellow variety, chopped
- 1 large green pepper(s), cubanelle variety, seeded, chopped
- 1 Tbsp minced garlic
- 8 cup(s) canned chicken broth
- 2 tsp dried oregano
- 1 large uncooked plantain(s), green, peeled, sliced 1/4-in-thick (about 1/2 lb)
- 1 pound(s) uncooked yucca, peeled, cubed (about 1 large)
- 1 medium uncooked sweet potato(es), peeled, cubed (about 1/2 lb)
- 1 large uncooked malanga, peeled, cubed (about 3/4 lb)
- 1 cup(s) uncooked butternut squash, or pumpkin, peeled, cubed
- 1 cup(s) frozen corn kernels, or fresh corn kernels
- 1 medium sweet red pepper(s), chopped
- 1/3 cup(s) cilantro, fresh, chopped
- 1/8 cup(s) fresh lime juice, or more to taste
Heat oil in a large stock pot over medium-high heat. Toss pork with salt and add to pot; brown in batches, stirring occasionally, about 10 to 15 minutes total (removing each batch to a plate after it’s done). Reduce heat to medium and add onion and cubanelle pepper to pot; cook until soft, stirring frequently, about 7 to 10 minutes. Add garlic; cook, stirring, about 1 minute.
Add broth, oregano, pork and any accumulated juices to pot; stir to combine. Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 1 hour. Add plantain, yucca, and sweet potato; continue to simmer for 10 minutes. Add malanga, squash, corn and red pepper; cook until all vegetables are softened and pork is tender, about 10 to 15 minutes. Stir in cilantro and lime juice; season with salt, if desired. Yields about 1 2/3 cups per serving.
- This stew can be made up to 3 days ahead. Just reheat gently and re-season with additional lime juice and cilantro.