[Recipe] Cocombro or Pepino Silvestre Guisado (Stewed West Indian Gherkin)

Learn my favorite pepino silvestre recipe, cocombro guisado is a rare traditional Dominican recipe that I grew with.

Course Lunch

Cuisine Caribbean, Dominican

Keyword badunga, cocombro, cohombro

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 144kcal

Author Clara Gonzalez

1 pound boneless pork shoulder [0.45 kg](or belly), cut into small pieces
½ teaspoon oregano (dry, ground)
¼ teaspoon pepper (freshly-cracked, or ground)
1¼ teaspoon salt
2 tablespoons vegetable oil
1 pound cocombro (West Indian gherkin) [0.45 kg] (pepinos silvestres), clean of seeds and cut into quarters
1 cubanela (cubanelle pepper) (or bell pepper), cut into small pieces
3 cloves garlic crushed
1 red onion cut into strips
1 cup tomato sauce
2 tablespoons minced cilantro

Seasoning the meat: Season the meat with orégano, a pinch of pepper and a teaspoon of salt.
Browning the meat: Heat the oil over medium heat in a deep-bottom pot. Add the meat and cook stirring (careful with splatters of hot oil). It will release some liquid, once it has evaporated cook until it browns.
Add half a cup of water and cover. Cook until the water has evaporated (be careful you don't let the meat burn).
Cooking the cocombro: Add the gherkin and cook stirring until it has heated through.
Add another half a cup of water. Cover and cook for 10 minutes, or until the gherkins are cooked through (you should taste them).
Making the sauce: Let the liquid evaporate and add peppers, garlic, and onion. Stir and cover. Simmer for 2 minutes.
Add the tomato sauce and a cup of water. Mix well and simmer until it breaks the boil.
Season with salt to taste. Add the cilantro, stir, and remove from the heat and serve.