Chicken and Pork Stew with Plantains and Potatoes

Name: Chicken and Pork Stew with Plantains and Potatoes
Yield: Makes 6 to 8 Servings
Ingredients: 3 green plantains; 1/4 cup extra-virgin olive oil; 4 garlic cloves, crushed; 1 tablespoon dried oregano; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground allspice; 1 1/2 pounds skinless boneless chicken thighs, cut into 11/2-inch cubes; 1/2 pounds boneless pork spareribs or pork butt, cut into 11/2-inch cubes; 2 cups low-salt chicken broth; 1 15-ounce can diced tomatoes in juice; 1 large onion, cut into 1/2-inch cubes; 1 very large green pepper, cut into 1/2-inch pieces; 3 tablespoons apple cider vinegar; 1 pound red potatoes, scrubbed, cut into 1 1/2-inch cubes; 2 ears of corn, cut into 1 1/2-inch-thick rounds; 1/2 cup chopped fresh cilantro

By Sheila Jacobs and Lynn Kramer

April 30, 2006

Recipe notes