Prepping the Vegetables
To prep the vegetables, chop them all into bite-sized chunks around the same size and add to a bowl, no seasoning needed.
Cooking the Stew
- In a large pot, heat the oil over high heat, add the seasoned meats and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats and corn, and stir for a couple of minutes.
- Add water: Lower heat to medium and pour in the water. Simmer until it breaks the boil.
- Add vegetables: Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca).
- Cover and simmer over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary. Season with salt to taste. Remove from the heat.
- Serve with rice, avocado and hot sauce on the side.
Ingredients (for 12 servings)
- 1 lb beef for stews flank, chuck, or round cut into small pieces
- 1 lb goat meat cut into small pieces
- 1 lb pork for stews belly, or chump end cut into small pieces
- Juice of two limes
- 1 tsp cilantro or parsley chopped
- 1/2 tsp oregano powdered
- 1 tsp garlic crushed
- 1 1/2 tsp salt
- 4 tbsp oil
- 1 lb chicken cut into small pieces
- 1 lb pork ribs cut into small pieces
- 1 lb bones from a smoked ham cut into small pieces
- 1 lb pork sausage longaniza cut into small pieces
- 2 corn cobs cut into 1/2-inch slices, optional
- 2.5 quart water
- 1/2 lb West Indian pumpkin (auyama) cut into 1-inch pieces
- 3 unripe plantains peeled
- 1/2 lb yam (ñame) cut into 1-inch pieces
- 1/2 lb malanga (yautia) cut into 1-inch pieces
- 1/2 lb cassava (yuca) cut into 1-inch pieces
*Keep in mind that you can add different vegetables to the stew, and omit extra meat if you wish*