Ingredients:1 2-lb. frying chicken, cut into pieces3 lbs. fresh pork chops, cut into pieces4 tablespoons oil3 green plantains1 lb mapueyl lb. ñamel lb. potatoes 1/2 lb. white yautía1/2 lb. yellow yautía1/2 lb. auyama3 ears corn, halved1 green pepper, chopped1 large onion, sliced3 sprigs cilantrico3 coriander (cilantro) leaves1/2 teaspoon oregano3 cloves garlic, crushed1/4 teaspoon ground all-spice2 tablespoons vinegar*
Preparation:Marinate the meat for two hours in all the ingredients in the second section (from green pepper on). In a large kettle, saute meat in the oil. Peel and dice the other vegetables. Stir with the meat. Add water to cover. Cook until broth thickens. Season to taste.Unavailable vegetables may be substituted with those that are available.Serve from the cooking kettle. Spoon two spoons of cooked rice on top of each bowl of stew. Serves 8-10. (Allow 1/2 lb. meat per person).Do not use ham or smoked pork.*For vinegar, Dominicans use the squeezed juice from the naranja agria (an orange with pocked surface) or agrio (juice from the naranja agria poured over marble-sized onions, green pepper, and garlic which sets for a week or so.)
Preparation:Marinate the meat for two hours in all the ingredients in the second section (from green pepper on). In a large kettle, saute meat in the oil. Peel and dice the other vegetables. Stir with the meat. Add water to cover. Cook until broth thickens. Season to taste.Unavailable vegetables may be substituted with those that are available.Serve from the cooking kettle. Spoon two spoons of cooked rice on top of each bowl of stew. Serves 8-10. (Allow 1/2 lb. meat per person).Do not use ham or smoked pork.*For vinegar, Dominicans use the squeezed juice from the naranja agria (an orange with pocked surface) or agrio (juice from the naranja agria poured over marble-sized onions, green pepper, and garlic which sets for a week or so.)
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