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Ingredients
8 ounces tasajo (cured dry beef), cut into cubes and soaked overnight
8 ounces pork stew meat cut into cubes
1 ear fresh corn
1 green plantain
8 ounces cassava
8 ounces malanga (a root similar to potato)
8 ounces sweet yam
1/2 cup crushed tomatoes
8 cups chicken stock
8 cups pork bone stock
2 bay leaves
Pinch cumin
8 ounces pumpkin
1 yellow plantain
Pinch white pepper
Salt, to taste
Directions
- Drain and rinse the tasajo. Place into a large
pot, cover with fresh water and cook until almost tender.
- Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
- In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin.
- Cook for approximately 30 minutes and add the pumpkin and yellow plantain.
- Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper
to taste.
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Cooking time:
Serves: 1
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