Hispanic Kitchen is the cure for boring meals
2 tablespoons olive oil
¼ pound bacon, finely chopped
2 medium chorizo links or other spicy sausage, sliced ½-inch thick
1 medium onion, finely chopped
1 medium green or red bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 cup drained and chopped canned whole tomatoes or tomato sauce
3 tablespoons dry sherry
8 cups chicken stock or canned low-sodium chicken broth
1 medium potato, peeled and cut into ½-inch cubes
1 cup peeled and diced calabaza or butternut squash
4 cups fresh corn kernels (cut from 8 large ears)
Salt and freshly ground pepper to taste
Chopped fresh parsley (for garnish)
In a Dutch oven or soup pot, heat the oil over medium-high heat until it is fragrant, then add the bacon and cook until crisp. Reduce heat to low, add chorizos, onion, bell pepper and garlic and cook, stirring often, until the vegetables are tender, 6 to 8 minutes.
Add the tomatoes, sherry, stock, potato and squash and cook, covered, for 20 minutes. Add corn, salt and pepper and cook, partially covered, until all the vegetables are tender, about 20 minutes. Correct the seasonings and garnish with parsley. Serve in warmed bowls.
Mary Urrutia Randelman attributed this recipe to her mother. The contrast of sweet prunes and salty ham highlights the delicate flavor of the pork.
The roast can also be served cold. Ask the meat department at your supermarket to cut the pork loin as specified. Stores that carry Latin soft drinks will have malta.
Save this recipe to your HK profile by clicking on the Favorite button below!