one thing i truly hate about most dominican dishes is that they take so much time and effort. sancocho? it's impossible to make only small pot because even if you only use one piece of every meat and vegetable you still end up with enough food to feed the army. tostones and mofongo also take way too long. mondongo takes hours of cleaning, boiling and cooking. chivo cooks for hours to be edible. pasteles en hoya take whole day.
Not true, DV. depends on how you cook it. i can make good chivo in about an hour by simply covering with a tight-fitting lid, simmer relatively high, and add water as needed.
