Chambre Recipe (Legumes and Meat Stew) (2024)

• ▢ 2 pound longaniza, [0.9 kg] (Dominican pork sausage) cut into slices
• ▢ 1 pound smoked pork chop, [0.45 kg] diced
• ▢ 1 cubanelle, (cubanela) pepper, diced
• ▢ ½ teaspoon oregano (dry, ground)
• ▢ 1 small red onion, diced
• ▢ 2 cloves garlic, mashed
• ▢ 1 cup boiled red kidney beans, boiled soft and drained
• ▢ 1 cup pigeon peas, boiled soft and drained
• ▢ 1 carrot, diced
• ▢ 1 pound batata (sweet potato), (boniato, Japanese yam) cut into cubes
• ▢ 1 pound auyama (kabocha squash), (west Indian pumpkin, or kabocha squash) cut into cubes
• ▢ 1 teaspoon salt, (or more, to taste), divided
• ▢ ½ cup rice
• ▢ ¼ teaspoon pepper (freshly-cracked, or ground), (or more to taste)
• ▢ 3 tablespoons minced cilantro, (optional)

1. Brown meat

• 

  Heat a deep-bottomed pot heat over medium heat.

  Add longaniza and pork chops. Cook and stir until they brown.

2. Add vegetables

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  Stir in cubanela, onion, oregano, and garlic, cook, and stir until onion becomes translucent.

  Stir in guandules, beans, carrot, batata, and auyama, and cook and stir for a minute.

  Season with ½ teaspoon of salt. Pour in 1 qt [1 lt] of water and simmer.

3. Cook rice

• 

  When the liquid breaks the boil, add the rice, stir.

  Simmer covered over medium heat until the rice is tender and the grains have doubled in size. Stir frequently to prevent the ingredients from sticking to the bottom of the pot.

  Once the rice is cooked, season with salt and pepper to taste. Stir in cilantro and remove from the heat.

4. Serve

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  Serve with avocado slices.

¡Hola 👋! Thanks for visiting.I'm Tía Clara, your Internet 🇩🇴 Auntie and hostess.

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