Puerto Rican Stew (Sancocho II)

• 1½ lbs. lean pork, cut in chunks
• 1¼ lbs. beef stew, cut in chunks
• ½ c. flour, seasoned with salt and pepper
• Oil
• 1¼ lbs. smoked ham, cut in chunks
• ¼ c. garlic, minced
• 1 round onion, diced
• ½ c. Chinese parsley, chopped
• 1 T. cumin
• 1 tsp. oregano leaves, crushed
• 1 tsp. ground black pepper
• Salt, to taste
• 1 (8-oz.) can tomato sauce
• 8 c. water
• 1 sm. breadfruit, cut into chunks
• 6 to 8 green bananas, cut into ½-inch pieces

Coat pork and beef stew with the seasoned flour. In a large heated saucepot, add the oil and brown the pork and beef. Add the ham and stir the meats together. Add the garlic, onion, Chinese parsley, cumin, oregano, pepper, salt and tomato sauce. Simmer for 10 to 15 minutes. Add the water, bring to a boil and simmer until the meat is tender. Then, add the breadfruit and bananas and cook for approximately 45 minutes or until the vegetables are tender.

Josephine Soto Rodrigues
Pahoa, Hawaii