Buche' Perico Recipe (Corn Stew): delicious and oddly-named corn and pumpkin stew. I love the contrasting savory flavors with a hint of sweet from the corn.
Course Dinner, Lunch
Keyword corn and pumpking soup, corn soup, moca recipe
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Clara Gonzalez
3corn on the cobs
2qt[2 lt] of water, more as necessary
3lb[1.36 kg] smoked pork chops
3tablespoonsvegetable oil(corn, peanut or soy)
1onion cut into eighths
1cupof chopped tomatoes
1/2cupcubanela(cubanelle) peppers cut into 1" x 1" squares
1small carrot, sliced
1/2cupcelery stalks cut into slices
2cupsof auyama(West Indian pumpkin) cut into cubes
1tablespoonof cornstarch(see notes)
2tablespoonsof chopped cilantro(or parsley)
1 1/2teaspoonsof salt(or more, to taste)
1/2teaspoonsof pepper(or more, to taste)
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 in the water until it is very tender, you can shorten the cooking time by doing it in a pressure cooker. It takes about 40 mins in a conventional pot, and about 20 in a pressure cooker. Maintain the same level of water adding more as necessary.
Separate corn and water, set both aside.
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 right before serving
Heat the oil over medium heat in a heavy aluminum or cast iron pot. Add the pork chop and brown. Stir in the onion and garlic, cook until the onion starts to become translucent. Stir in tomatoes and cubanela peppers and cook and stir for a couple of minutes, careful that it doesn't burn. Add the carrots, celery and auyama.
Dissolve the cornstarch in 1 qt [1 lt] of water (the water in which the corn boiled) and pour into the pot with the meat and vegetables. Add the corn and cilantro and boil over medium heat until everything is cooked through. Add extra water as it becomes necessary to maintain the same level.
Scoop out half of the squash, mash and return to the pot. Season with salt and pepper to taste.
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.