dominican stew with potatoes.
July 16, 2010
The question of what can be made with potatoes leaves our heads spinning because potatoes are a hardy little tuber that can be incorporated into virtually everything. But what we like about this recipe is that the addition of all sorts of varieties of potatoes can be tossed in. We used a combination of Yukon Gold, Purple-skinned and sweet potatoes. You’ll have to excuse the semi-blurry photo. With a bowl of that deliciousness in front of us we couldn’t hold still long enough to take a good shot.
Trust us. You want to eat this.
. . .
Dominican Stew with Plantains and Potatoes
3 green plantains
1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 tablespoon dried oregano
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice or garam masala
1 1/2 pounds skinless boneless chicken thighs, cut into 1 1/2-inch cubes
1 1/2 pounds boneless pork spareribs or pork butt, cut into 1 1/2-inch cubes
2 cups low-salt chicken broth (we like Better Than Bouillon)
1 15-ounce can diced tomatoes in juice
1 large onion, cut into 1/2-inch cubes
1 very large green pepper, cut into 1/2-inch pieces
3 tablespoons apple cider vinegar
1 pound potatoes, scrubbed, cut into 1 1/2-inch cubes, consider using a variety of sweet, red, new, purple potatoes
2 ears of corn, cut into 1 1/2-inch-thick rounds
1/2 cup chopped fresh cilantro
Trim off plantain ends and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave 1 minute at 50 percent power then pull off peel.
Stir next six ingredients in large pot until paste forms. Mix in meats. Cook over high heat until meats are no longer pink outside, stirring often, about 10 minutes. Add plantains, broth, tomatoes with juice, onion, pepper, and vinegar. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes. Add potatoes and corn to pot. Cover; simmer 40 minutes. Season with salt and pepper. Top with cilantro.
(from Bon Appétit, May 2006)
Filed under: delicious,flour of the month,ingredients,recipes
