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Ingredients
- 3 ears fresh corn, cut into 3 pieces
- 12 cups of water or more if needed
- 1 cup of aliños sauce
- 1 big whole chicken
- 1 pound of beef, cut into pieces
- 1 pound of pork meat or ribs, cut into pieces
- 6 chorizos
- Salt and pepper
- 3 green plantains, peeled and cut crosswise into pieces
- 6 medium white potatoes, peeled and cut in half
- 2 pounds frozen yuca cut into big pieces
- 1/2 small cabbage, cut into pieces
- 1/3 cup chopped fresh cilantro
- 1 cup of hogao
- 1/2 teaspoon ground cumin
- Salt and pepper
Details
Servings 1
Adapted from mycolombianrecipes.com
Preparation
Step 1
1. In a large pot, place the beef, pork, chicken, corn, aliños, salt and pepper. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 40 minutes.
2. Add the chorizos, potatoes, plantain, yuca, and cabbage. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
3. Taste and adjust the seasoning. Serve the broth in small bowls and garnish with fresh cilantro.
4. Place the rest of the ingredients on individual plates dividing the chicken, meats and vegetables evenly, then top with hogao and serve with white rice and avocado on the side.
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Aliños
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Aliños is a seasoning mix paste that my grandmother kept in her refrigerator year-round. I use it as a base in some of my recipes and to marinade meat or poultry.
INGREDIENTS
½ medium green pepper, chopped
½ medium red pepper, chopped
½ medium onion, chopped
4 scallions, chopped
½ teaspoon cumin
2 cloves garlic, crushed
Cup water
½ tablespoon sazon Goya with azafran
DIRECTIONS
1. Place all the ingredients in a food processor or blender and process to make a paste.
2. Transfer to a glass jar with a lid and store in the refrigerator for up to 1 week.
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