Sancocho (Dominican Pork Stew)
Ingredients
| 3 lbs pork loin, cut into 2 inch chunks | ||
| kosher salt and black pepper to taste | ||
| 2 onions, minced | ||
| 1 leek, chopped, white parts only | ||
| 6 cloves garlic, chopped | ||
| 1 tbs chopped cilantro | ||
| 1 tbs chopped parsley | ||
| 2 bay leaves | ||
| 1 hot red pepper, seeded and chopped | ||
| 4 tbs bitter orange juice or 3 tbs orange juice and 1 tbs lime juice | ||
| 2 green plantains, peeled and sliced | ||
| 1 ripe plantain, peeled and sliced | ||
| 1 lb sweet Italian sausage, sliced | ||
| 1 tbs vegetable oil | ||
| 1 lb yucca, peeled and cubed | ||
| 1 lb calabaza pumpkin, peeled and sliced (available at Latin markets) | ||
| 1 lb sweet potatoes, peeled and sliced | ||
| 1 lb yam, peeled and sliced (available at Latin Markets | ||
| 3 ears of corn, cut into 3 pieces each | ||
| 4 cups of chicken stock | ||
| 1 cup sofrito (use search engine on landing page for recipe) | ||
| 1-2 habanero peppers, seeded and diced |
Sancocho is the national dish of the Dominican Republic. This version uses only pork as the meat, but in the D.R. it is usually prepared with a combination of beef, pork, chicken and tripe. Feel free to experiment and use the meat or meats of your choice. This recipe has a lot of ingredients, but is well worth the effort.
- Season the pork and sausage with salt and pepper.
- Add to a large stock pot with a little oil and brown on all sides.
- Add the onions, leeks, garlic and sofrito continue to saute until onions have softened slightly.
- Add the chicken stock along with all the other ingredients, except for the green plantains.
- Add enough water to cover and bring to a simmer.
- Mean while soak the green plantains in lime juice for 10 minutes. Drain and add to the stock pot.
- Simmer for about 2 hours. The pumpkin will disintegrate and give you stock a wonderfull orange color.
- Taste for seasoning and adjust if necessary.
- Serve with rice and peas.
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