Look in larger supermarkets or ethnic food stores to find the great variety of root vegetables that go into this hearty, delicious Latin American stew.
Prep: 15 minutes
Cook: 1 hr 45 minutes
Yield: 6 Servings
- 2 tsp extra virgin olive oil
- 1 ½ lbs boneless pork butt, trimmed and cut into 1” cubes
- 1 tsp kosher salt
- 1 cup chopped yellow onion
- 1 cup seeded, chopped mild frying pepper (about 1 large)
- 1 TB minced garlic
- 2 qt chicken stock
- 2 tsp dried oregano
- 1 large green plantain peeled and sliced ¼” thick (1/2 lb or 1 heaping cup)
- 1 large yucca, peeled, diced (1 lb or 1 ¾ cup)
- 1 medium sweet potato, peeled, diced (1/2 lb or 1 ¼ cup)
- 1 large yautia (also called malanga), peeled, diced (3/4 lb or 1 ½ cup diced)
- 1 cup cubed, peeled butternut squash or pumpkin
- 1 cup corn, fresh or frozen
- 1 red bell pepper, seeded & diced (1 cup)
- 1/3 cup chopped fresh cilantro
- 2-3 TB fresh lime juice, to taste
- Additional 2 tsp kosher salt or to taste
Heat oil in a large heavy bottomed soup pot or Dutch oven over medium-high heat. Toss pork cubes with kosher salt and brown in batches in pan approximately 10-15 minutes total – removing to a plate between batches. Lower heat to medium, add onion and frying pepper to pan and cook until soft or about 7-10 minutes. Add garlic and cook an additional minute.
Pour in chicken stock, return pork and accumulated juices to pot, stir in oregano, bring to a boil, lower to a simmer and cook for 1 hour, uncovered. Add plantains, yucca, and sweet potato and continue to simmer for 10 minutes. Add yautia, squash, corn, and bell pepper and cook for an additional 10-15 minutes or until all vegetables are softened and pork is tender.
Stir in cilantro and lime juice to taste. Season with salt to taste.
This stew can be made up to 3 days ahead, just reheat gently and re-season with additional lime juice and cilantro.