CARIBBEAN STEW

By BobLongo

Ingredients

• 3-lb boneless pork shoulder cut in l/2-inch pieces
• 1 lb hot smoked sausage or chorizo cut diagonally in 1/2-Inch slices
• 2 1/2 c. water
• 1 medium onion, halved and sliced
• 1 c. cilantro leaves
• 1 small bay leaf
• 1 medium clove garlic, crushed
• 1 tsp dried oregano leaves
• 1 tsp salt
• 3 medium plantains or green bananas cut diagonally in 1/2-inch slices
• 1/2 lb yams or sweet potatoes, pared, halved lengthwise and cut in 1/2-Inch slices
• 1 large green pepper, seeded and cut in I-inch pieces
• 3 tbsp cornstarch
• 3 green onions cut in 11/2-inch pieces
• Hot cooked white rice

Preparation

Step 1

1. In a large Dutch oven combine pork, sausage, 2 cups water, the onion, cilantro, bay leaf, garlic, oregano and salt. Over medium-high heat, bring to boiling; reduce heat; simmer, covered, 1 hour, or until meat is tender.
2. Add plantains to pork mixture; cook 10 minutes. Add yams and green pepper; cook 10 minutes longer. In small cup, stir cornstarch with remaining ½ cup water until smooth. Gradually stir cornstarch mixture and green onions into stew. Cook, stirring, about 3 minutes, or until thickened. Serve over rice.
Makes 8 servings.
Note: If using green bananas, add them to stew with cornstarch mixture and green onions.