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LOCATION: Recipes >> Caribbean >> Sancocho 01

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Sancocho
(Dominican Republic)

3 pounds pork loin, cut into chops
Salt, freshly ground pepper to taste
2 onions, chopped fine
1 leek, chopped
4 cloves garlic, chopped
1 tablespoon each chopped parsley and cilantro
Bay leaf
1 hot pepper, chopped
1 tablespoon vinegar
3 tablespoons Seville orange juice, or 1 1/2 tablespoons each orange and
lime juice
2 green plantains, peeled and sliced
3 tablespoons lime or lemon juice
1 pound longaniza sausage or Italian sweet sausage
1 tablespoon salad oil
1 pound each yuca, yautia, pumpkin, sweet potatoes, and yam, peeled and sliced
3 ears corn, each cut into 3 pieces

Season the chops with salt and pepper. Put the chops in a heavy
covered 4-quart casserole with the onions, leek, garlic, parsley,
cilantro, bay leaf, hot pepper, vinegar, and bitter orange juice.
Add enough water to barely cover. Simmer over low heat. Meanwhile
soak the plantains in the lime or lemon juice for 10 minutes, drain,
and add to the casserole. Fry the sausage lightly in the salad
oil, drain, cool, cut in slices and add to the casserole with the
yuca, yautia, pumpkin, sweet potatoes, yam, and corn. Bring to a
boil, cover and simmer very gently until all the ingredients are
tender. Mash pumpkin to thicken sauce. Serves 6-8.

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