Ingredients
- 1 pound beef stew meat cut into chunks
- 1 pound chicken thighs, skinless, boneless cut into chunks
- 1 pound pork shoulder cut into chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 green plantains peeled and cut into chunks
- 1 large yuca cassava, peeled and cut into chunks
- 1 cup calabaza Caribbean pumpkin, peeled and cut into chunks
- 2 ears of corn husked and cut into rounds
- 1/2 cup chopped cilantro
- 8 cups water or chicken broth
Instructions
- Season beef, chicken, and pork with salt, pepper, oregano, and cumin. Let marinate for at least 30 minutes.
- In a large pot, heat olive oil over medium heat. Add the marinated meats and brown on all sides.
- Add onion and garlic to the pot and sauté until translucent. Then add plantains, yuca, calabaza, and corn. Stir to mix.
- Pour in water or broth, bring to a boil, then reduce heat and simmer for about 1 1/2 to 2 hours, or until meat is tender and vegetables are cooked through.
- Adjust seasoning with additional salt and pepper if needed. Stir in chopped cilantro just before serving.
