Ingredients
1/4
cup extra-virgin olive oil
1
1/2 pounds skinless boneless chicken thighs, cut into 11/2-inch cubes
1
1/2 pounds boneless pork spareribs or pork butt, cut into 11/2-inch cubes
2
cups low-salt chicken broth
1
15-ounce can diced tomatoes in juice
1
large onion, cut into 1/2-inch cubes
1
very large green pepper, cut into 1/2-inch pieces
3
tbsp apple cider vinegar
1
pound red potatoes, scrubbed, cut into 1 1/2-inch cubes
2
ears of corn, cut into 1 1/2-inch-thick rounds
1/2
cup chopped fresh cilantro
Directions
1.
Trim off plantain ends and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave 1 minute at 50 percent power then pull off peel.
2.
Stir next six ingredients in large pot until paste forms. Mix in meats. Cook over high heat until meats are no longer pink outside, stirring often, about 10 minutes. Add plantains, broth, tomatoes with juice, onion, pepper, and vinegar. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes. Add potatoes and corn to pot. Cover; simmer 40 minutes. Season with salt and pepper. Top with cilantro.
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