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  • 3 pounds pork loin, cut into chops
  • Salt, freshly ground pepper to taste
  • 2 onions, chopped fine
  • 1 leek, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon each chopped parsley and cilantro
  • Bay leaf
  • 1 hot pepper, chopped
  • 1 tablespoon vinegar
  • 3 tablespoons Seville orange juice, or 1 1/2 tablespoons each orange and
  • lime juice
  • 2 green plantains, peeled and sliced
  • 3 tablespoons lime or lemon juice
  • 1 pound longaniza sausage or Italian sweet sausage
  • 1 tablespoon salad oil
  • 1 pound each yuca, yautia, pumpkin, sweet potatoes, and yam, peeled and sliced
  • 3 ears corn, each cut into 3 pieces


(Dominican Republic). Season the chops with salt and pepper. Put the chops in a heavy covered 4-quart casserole with the onions, leek, garlic, parsley, cilantro, bay leaf, hot pepper, vinegar, and bitter orange juice. Add enough water to barely cover. Simmer over low heat. Meanwhile soak the plantains in the lime or lemon juice for 10 minutes, drain, and add to the casserole. Fry the sausage lightly in the salad oil, drain, cool, cut in slices and add to the casserole with the yuca, yautia, pumpkin, sweet potatoes, yam, and corn. Bring to a boil, cover and simmer very gently until all the ingredients are tender. Mash pumpkin to thicken sauce. Serves 6-8.

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