This is an adapted version of the Salvadorian classic, made with ingredients more readily available to American cooks. The stew is rich and saucy, and the salsa cruda (“raw sauce”) is fresh and a perfect flavor compliment.
In the original version, several hard-to-find vegetables are called for, as well as much less meat. I also add onion and garlic when cooking the chicken. Chayote is a fruit that tastes like a cross between a papaya, avocado, and squash; it’s available in my grocery store, but if you can’t find it, leave it out or substitute yellow crookneck squash.
I like to serve this stew over white rice, with one short rib per person. Give everyone a small bowl of salsa cruda for topping, and you’re all set. ¡Muy delicioso!
- 2 pounds short ribs
- 3 cans undrained red beans
- 3 cups chicken stock
- 1 medium onion, quartered
- 6 whole peeled garlic cloves
- 3 tablespoons canola oil
- 3 tablespoons finely chopped cilantro
- 2 green plantains, peeled and cut into 1-inch rounds
- 1 light or dark green chayote (1 pound), pitted, peeled and cut into a 1-inch dice (peel skin with a vegetable peeler, taking off just the top layer of skin)
- 1/2 medium green cabbage, cut into 1-inch strips
- salt to taste
for the salsa cruda:
- 1 pound plum (Roma) tomatoes (4-6 count), seeded and cut into cubes
- 1 medium onion, finely chopped (1 cup)
- 1 small green pepper, cored, seeded and finely chopped (1/2 cup)
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped mint
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 teaspoon salt
Combine first 5 ingredients in a large cooking pot; simmer 1 hour covered.
When ribs are tender, remove them along with the garlic cloves. In a fry pan, heat oil over medium heat and brown garlic and ribs on all sides (keep pot of beans simmering while you do this).
While the ribs brown, add parsley, cilantro, plantains, chayote, and salt (if needed) to beans; stir. Add ribs and garlic back to pot. Simmer 20 more minutes or until vegetables are getting tender, then add cabbage and cook another 10-15 minutes until all vegetables are done.
Make the salsa while the pot finishes cooking: combine all ingredients in a bowl and stir. Serve immediately. Enjoy!