Buch’e perico (Corn stew)

Buche’ perico (Corn stew)

Having moved from a large city (Santo Domingo) a few years back, one of the things that I like the most about PuntaCana is the sense of old-time community. It helps that none of us is from here, we all have to build support networks and lean on friends for help once in a while. Having left a one-horse town in my childhood I thought I would never willingly return to small-town life. Was I ever wrong?

Like in the days of yore I have found myself sometimes bringing foods for my friends and neighbors. At this pace I will soon be known as the Cookie Fairy.

Buche’ perico (Corn stew)

My neighbor B is an avid baker too. Lucky us. Once in a while she shows up with yummy things she’s baked. I got a pot of gazpacho from Aunt Ilana on Monday (yes, we are also neighbors), and I dropped off cupcakes for another friend’s birthday yesterday. I am also probably one of the most popular moms at my daughter’s class, seeing as I sometimes bring cookies for the kids.

Cooking is a pleasure meant for sharing. Am I ever glad I don’t have to battle traffic for an hour to do so.

Buche’ perico (Corn stew)

I had promised you to bring you this recipe a few weeks back in an post I wrote about odd names in Dominican cuisine, so I grabbed my reusable shopping bag and went to get the ingredients for it. Luckily it did not contain any odd ones. So, I made a giant pot of this stew and called Aunt Ilana’s husband to tell him I had some for him.

Buche’ perico (Corn stew)

This dish hails from the Cibao region, more specifically from the Moca – Seybo region. If you’ve met Aunt Ilana’s husband, Pedro, one of the friendliest people I’ve known, you probably know that he calls himself “a mocano“, despite the fact that he was born in Ciudad Colonial. This was my chance to call his bluff. Not surprisingly he had never heard of this dish. “Not surprisingly”, I say, because I don’t think that even many “real” mocanos have heard of it.

Anyway, I got Pedro’s seal of approval, which together with my husband’s is worth, I don’t know… two cents?

Aunt Clara
Buche’ perico (Corn stew)
Prep time
Cook time
Total time
This delicious stew that hails from the Cibao region is not as well-known in the rest of the Dominican Republic as it deserves to be. Definitely a must-try.
Serves: 6 servings
  • 3 corn on the cobs
  • 3 lb smoked pork chops
  • 2 cups of auyama (West Indian pumpkin) cut into cubes
  • ½ cup sweet peppers cut into 1" x 1" squares
  • 1 onion cut into eighths
  • ½ cup celery stalks cut into slices
  • 1 sprig coriander chopped
  • 1 clove garlic crushed
  • 1 cup of tomatoes, cubed
  • 1 small carrot, sliced
  • 3 tablespoons olive oil
  • Salt
  • Pepper
  1. Separate the meat in the pork chops from the bones. Get rid of the excess fat and cut the meat into cubes. We'll use the bones to add flavor and you can remove them before serving
  2. Using a sharp knife cut the corn from the cob, making sure not to go too deep as the corn is very fibrous and tough. The knife should slide down easily. Be careful not to cut yourself, fingers are not part of the recipe. Boil the corn until it is very tender, you can shorten the cooking time by doing it in a pressure cooker.
  3. Heat the oil over low fire in a heavy aluminum or cast iron pot
  4. Sautee the onion and garlic until the onion starts to become transparent.
  5. Add the pork chop, it should start releasing some liquid, when all of it has evaporated turn up the heat to medium and brown the pork chops.
  6. Add the tomatoes and peppers and cook and stir for a couple of minutes, careful that it doesn't burn.
  7. Add the carrots, celery and auyama. Add enough water to cover all the solid ingredients.
  8. Add the boiled corn and coriander and boil over medium heat until everything is cooked
  9. Take out half of the squash, mash and return to the pot. Add salt and pepper to taste.
  10. Serve with arroz blanco. Some agrio de naranja goes great in it.
While doing some research into this dish I found that, like with every Dominican dish, each household has a different recipe. Some people add longaniza (Dominican pork sausages) to it, some add smoked ribs, some don't use any meat at all. I suggest you go with whatever pleases you most. The one here has the ingredients that my family enjoys best.

This is best made with tender, freshly-cut corn, but I couldn't find those, and probably neither can you, so I adapted the recipe to the corn on the cob commonly found in supermarkets.
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{ 6 comments… add one }

  • Iris Estrella September 9, 2014, 6:01 PM

    Aunt clara Where do i find ur book at please and thank u

  • Sandra April 9, 2012, 8:46 AM

    Aunt Clara is it two cups or one cup of tomatoes?

  • Maritza Sechrist October 27, 2011, 6:34 AM

    In the instructions you mentioned add tomatoes, however there are not listed on the ingredients. Would they be fresh tomatoes, crushed or whole can tomatoes? Also does this call for any tomato sauce or paste?

    Thanks for all the great recipes.

    Maritza S.

  • Raysa Medina May 5, 2011, 7:53 AM

    Tia Clara, this looks delicious… well, all your food looks great!

    The pictures are beaufiul (all of them), presentation of the food "awesome" -very professional and clear to understand (en palabras de a centavo – como decia Connie Mendez) and nothing to envy to "Vanidades" gourmet section.

    BTW I'm a Dominican, raised in the States (came to US when I was 13, now I'm 40+) and I'm planning to buy your book (Dominican Cookbook) for my teenage daughters – that will be my legacy to them.

    You really make me feel proud to be Dominican.