Puerto Rican Pork and Sweet Potato Fricassee with Pink Beans and Green Plantain Dumplings

Instructions

1. 1

   Season the pork shoulder with 1 teaspoon salt, black pepper, dried oregano, and ground cumin. Mix well and let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork in batches for 6 to 8 minutes, until well colored. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat and add the Puerto Rican sofrito, yellow onion, and garlic. Cook for 4 minutes, stirring often, until the onion softens.

4. 4

   Add the tomato paste and cook for 1 minute. Stir in the tomato sauce, chicken broth, apple cider vinegar, green olives, and bay leaves. Return the pork to the pot and mix well.

5. 5

   Once it reaches a gentle boil, partially cover and cook over medium-low heat for 35 minutes, until the pork begins to turn tender.

6. 6

   Meanwhile, make the dumplings. Boil the green plantain pieces in enough water for 12 to 15 minutes, until tender. Drain well and mash while hot with the butter, rice flour, baking powder, 1/2 teaspoon salt, and 1/4 cup of broth from the stew. Form a soft dough and divide into 12 small balls or quenelles.

7. 7

   Add the sweet potato and pink beans to the stew. Cook for 12 more minutes, or until the sweet potato is almost tender.

8. 8

   Place the plantain dumplings over the stew, pressing them lightly into the liquid. Cover and cook over low heat for 10 minutes, until the dumplings are set and cooked through.

9. 9

   Remove the bay leaves, taste, and adjust with the remaining salt if needed. Add the fresh cilantro and cook 1 minute more.

10. 10

    Serve hot. If you want to hold the stew before serving, keep it covered over very low heat or in a 200 °F / 95 °C oven for up to 15 minutes.