3 lbs. chicken
2 lbs. pork chops or ham bones included
2 lbs. beef with bones
1 lb. goat meat
2 lbs. of assorted sausages
4 large unripe platanos cut into large pieces
1 lb. potatoes
2 lbs. yucca of cassava cut in pieces
2 lbs. malanga cut in pieces
2 lbs> spanish pumpkin
5 ears of corn on the cob cut in chunks
1 lb. yams cut into pieces
6 liters of water
4 TBSP oil
1 1/2 TBSP oregano
5 tsp. salt
2 sour oranges if not available use 4 lemons
2 TBSP celery
2 green bell pepper cut in large pieces
3 medium size onions
1 TBSP. of garlic (smashed)
oregano
thyme
cilantro or parsley
2 cubes of chicken or beef bouillon
2 tsp. vinegar
2 TBSP Worcestershire sauce (English Sauce)
or soy sauce
1. Cut the chicken in different pieces, wash the meat (except the sausages) and rub with sour orange or lemons. Cut into small pieces.
2. Brown the beef in the oil with herbs, onions, garlic, pepper, Worcestershire sauce (Salsa Americana), and salt for 20 minutes. Add pork and simmer 15 minutes. Add little water as necessary so it doesn't stick Add the chicken with the stock and simmer another 10 minutes.
3. Bring the water to a boil and add the veggies and simmer for about 10 minutes
4. Add the meat and simmer until the veggies are soft. Mash some of these veggies and return to the pot to thicken the broth.
5. MY FAVORITE STEP. Put in a bowl. Serve with rice and avocado on the side. Add some hot sauce to taste. Lift the spoon to your mouth, close your eyes and savor the flavor of the country.