Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 3 Ratings

Until recently, plantains and yucca were produce items found only in Latino markets and American border towns. With the exploding interest in foods of Central and South America, these wonderful starches are in many supermarkets. Pork and vegetables star in this dinner, which is made in a pressure cooker or the stovetop.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
40 mins
cook:
6 mins
total:
46 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve yucca lengthwise. Discard fibrous center from yucca; cut yucca into 1-inch pieces and set aside.

    Advertisement
  • Remove rack from pressure cooker. Heat the oil in a 6-quart pressure cooker and cook the pork, plantains, and onions, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to the pan. Add garlic, jerk seasoning, and the 1/2 teaspoon salt. Cook 30 seconds more. Add sweet potatoes, yucca, apricots, and chicken broth to pressure cooker.

  • Cover and lock lid in place. Place pressure regulator on vent pipe.* Bring up to pressure over high heat. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 6 minutes. Quick release the pressure. Carefully remove the lid. Season to taste with additional salt and pepper. Serve in bowls. Makes 6 servings.

Conventional Method:

Prepare yucca as above in Step 1. Heat oil in a Dutch oven; cook the pork, plantain and onion, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to pan. Add garlic, jerk seasoning and 1/2 teaspoon salt; cook and stir 30 seconds. Add only 1 cup chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add sweet potato, yucca, and apricots; return to boiling. Reduce heat and simmer, covered, 20 to 30 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper and serve in bowls.

*

Directions are for a first-generation pressure cooker. If you have a second-generation cooker, follow the manufacturers directions. Second generation cookers have stationary pressure regulators which use an indicator rod to show when pressure is reached. They make little or no noise.

Nutrition Facts

480 calories; fat 11g; cholesterol 62mg; saturated fat 3g; carbohydrates 65g; mono fat 6g; poly fat 1g; insoluble fiber 6g; sugars 5g; protein 31g; vitamin a 21088.2IU; vitamin c 53.7mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 6.7mg; vitamin b6 0.9mg; folate 32.3mcg; vitamin b12 0.5mcg; sodium 566mg; potassium 1476mg; calcium 60.6mg; iron 2.5mg.
Advertisement