About the Recipe
Ingredients
Ingredients:
2 lbs beef short ribs or chicken pieces (or a mix)
1 large onion, chopped
4 garlic cloves, minced
1 bell pepper, chopped
2 medium yuca (cassava) roots, peeled and cut into chunks
2 medium potatoes, peeled and cubed
2 ears of corn, cut into 3-inch sections
1 large plantain, peeled and sliced
2 carrots, peeled and chopped
1 bunch cilantro, chopped
8 cups chicken or beef broth (or water with bouillon)
2 tbsp vegetable oil
1 tsp oregano
1 tsp cumin
Salt and pepper to taste
Juice of 1 lime (optional)
Preparation
Instructions:
Brown the Meat:Heat oil in a large pot over medium-high heat. Brown the meat pieces on all sides. Remove and set aside.
Sauté Aromatics:In the same pot, add onions, garlic, and bell pepper. Cook until softened.
Add Broth & Meat:Return meat to pot, add broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 1–1.5 hours until meat is tender.
Add Vegetables:Add yuca, potatoes, corn, carrots, and plantain. Cook for another 30–40 minutes until vegetables are tender.
Finish with Cilantro & Lime:Stir in chopped cilantro and lime juice just before serving.
Serving Suggestions:
Serve hot with white rice and avocado slices on the side.
Offer hot sauce or fresh lime wedges for extra zest.
Tips:
You can vary the meat (chicken, pork, beef, or a combo) or add other veggies like squash or taro.
For a richer broth, add bone-in meat or marrow bones.