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Dominican Republic 2018 - Recipes

Buche de Perico: Corn Stew

Serves 4 - 6

4 cups fresh yellow corn kernels
1 quart water
2 tsp. salt, plus more to taste
3 tbsp. olive oil or butter
8 oz. smoked ham or slab bacon, finely diced, or Spanish chorizo or Dominican sausages (longaniza), cut into ¼-inch dice
4 garlic cloves, finely chopped
1 medium onion (about 8 oz.) finely chopped (about 1½ cups)
1 medium red bell pepper (about 6 ozs.) cored, seeded, deveined, and finely chopped (about ¾ cups)
1 medium green pepper (about 6 oz.) cored, seeded, deveined, and finely chopped (about ¾ cup)
½ cup Tomato Sauce
1/3 cup water or chicken broth
Finely ground black pepper
Salt to taste
2 tbsp. finely chopped cilantro

1. Place the corn in a medium saucepan, add 1 quart water and the salt and bring to a boil over high heat. Cook for 5 minutes. Drain and set aside.
2. In a large skillet, heat the oil or butter over medium heat. Add the diced ham, bacon or sausage and cook, stirring until browned. Add the garlic, onion, and peppers, and cook until the onion is translucent, about 5 minutes. Add the tomato sauce and the 1/3-cup water or broth and cook, stirring for 5 minutes until slightly thickened.
3. Add the corn, salt and pepper to taste and the cilantro. Cook, stirring, until heated through.

Recipe from Gran Cocina Latina by Maricel E Presilla

Dominican Republic 2018 - Recipes

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