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Cuban Country Style Stew Recipe

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This recipe for Cuban Country Style Stew is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 cup chopped green bell pepper
1 cup chopped onions
4 cloves garlic
½ t ground cumin
½ lb boneless pork shoulder cut into 1"
pieces
½ lb flank steak cut into 1" pieces
1 lb boneless chicken breast cut into 1"
pieces
1 medium boniato (white sweet potato)
1 medium yuca ( cassava root)
1 medium Malinga (taro root)
1 cup chopped butternut squash
8 oz tomato sauce
2 ears corn cut into 2" pieces
1 lg green plantain
1 lg ripe plantain
2 T fresh squeezed lime juice
Salt & pepper to taste
1 T chopped cilantro
Directions:
Directions:
Season all meats with salt. In large Dutch oven, brown meats in hot 1 T oil on med-high heat. Pour meat & juices into a bowl and set aside. Heat remaining oil in same pot on medium heat. Saute onions, green bell peppers, garlic, cumin, salt & pepper for 5 min until soft.
Add meats and their juices back to Dutch oven. Cover all with water, about 10 cups. Simmer on med-low for 1 jour until all the meats are tender. Remove tje meats from pot with slotted spoon and skim any fat off top of broth.
Peel and cut the boniato, yuca, Malinga and squash into 1" pieces. Add them to pot with broth and stir in the tomato sauce. Cover with a lid and simmer for 15 min at medium-high heat.
After 15 min add in corn, plantains and fresh lime juice. Cover and cook at med-high for 20-25 min or until all vegetables are tender. Add the meat back in and gently stir to combine everything together Taste and adjust salt and pepper. May also need to add chicken broth if too thick. If you do, heat it back up to a simmer before serving.
Serve with bread

 

 

 

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