Sancocho (Dominican Pork Stew)
|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.