Dominican Sancocho

Name: Dominican Sancocho
Yield: Makes 10 to 12 servings
Ingredients: 1 (10-ounce) package Dominican longaniza sausage (optional); 3 quarts plus 1 1/2 cups water, divided; 1/4 pound bacon (4 slices), cut into 1-inch pieces; 1 (1-pound) beef shank (1 1/2 inches thick); 1 pound boneless pork shoulder, cut into 1 1/2-inch pieces; 4 chicken thighs with skin and bone; 1 large onion, chopped; 1 Cubanelle or other mild frying pepper, chopped; 1 red bell pepper, chopped; 2 tablespoons chopped garlic (4 to 5 cloves); 1/2 cup chopped cilantro stems (from 2 bunches); 1 teaspoon dried oregano; 1 pound unripe (green) plantains; 1 pound yuca; 1 pound ñame; 1 pound white yautía; 1 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash; 2 ears corn, cut into 1 1/2-inch rounds; 6 tablespoons fresh Seville orange juice (or 3 tablespoons regular fresh orange juice plus 3 tablespoons fresh lime juice); Accompaniments: white rice; hot sauce; sliced avocado; N/A hot sauce; N/A avocado; Garnish: chopped cilantro

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones (twice-fried green plantains).

By Junot Díaz

August 13, 2007

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