Buche' Perico Recipe (Sweet Corn Stew)

1. Cut corn

1. 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.

2. Boil corn

1. Boil the corn in 2 qt [2 lt] of water until it is very tender, Maintain the same level of water adding more as necessary. 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. Separate corn and water and set both aside.

3. Brown pork chops

1. 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.

4. Saute vegetables

1. Stir in tomatoes and cubanelle peppers and cook and stir for a couple of minutes, careful that it doesn't burn. Add the carrots, celery, and auyama.

5. Add liquids

1. Dissolve the cornstarch in 1 qt [1 lt] of water (the water in which the corn boiled) and pour it 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.

6. Boil soup

1. Scoop out half of the squash, mash and return to the pot. Season with salt and pepper to taste.

7. Serve

1. Serve hot with arroz blanco, and avocado on the side. You can also add some agrio de naranja, if you have any.