🧂 Ingredients
- 750 g Pork shoulder(cut into 1-inch cubes)
- 500 g Malanga (taro root)(peeled and cut into 1-inch cubes)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 250 g Sweet potato(peeled and cut into 1-inch cubes)
- 1 green Plantain(peeled and cut into 1-inch pieces)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1.5 liters Chicken broth
- 1/2 cup Cilantro(chopped)
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- for serving Lime wedges
👨🍳 Instructions
- 1
In a large pot or Dutch oven, brown the pork cubes over medium-high heat. Remove pork and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, cumin, and oregano, and cook for another minute until fragrant.
- 3
Return the pork to the pot. Add chicken broth, malanga, corn, sweet potato, and green plantain. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for at least 1 hour, or until the pork is tender and the vegetables are cooked through. Stir occasionally.
- 5
Stir in chopped cilantro. Season with salt and pepper to taste.
- 6
Serve hot, with lime wedges on the side for squeezing over the stew.
💡 Pro Tips
- ✓Malanga can be substituted with yuca or potato if unavailable.
- ✓For a thicker stew, mash some of the cooked malanga against the side of the pot.
- ✓This stew is even better the next day as the flavors meld.
🔄 Variations
- Add other root vegetables like ñame (yam).
- Include a piece of smoked ham hock for added depth of flavor.