Ingredients:

Meat (choose 1 or combine 2-3):

• 1 lb beef short ribs or flank steak

• 1 lb chicken (bone-in preferred)

• 1 lb pork ribs or pork belly

Vegetables & starches:

• 2 green plantains (peeled and cut into chunks)

• 2 ears of corn (cut into 2-3 inch pieces)

• 3 medium potatoes (peeled and cut into chunks)

• 1 yuca (cassava) root (peeled and cut into chunks)

• 1 onion (chopped)

• 3 garlic cloves (minced)

• 1 bell pepper (optional, chopped)

• 2-3 scallions (chopped)

• ½ cup chopped cilantro (plus more for garnish)

• 1 chicken or beef bouillon cube (optional)

• Salt and pepper to taste

• 8 cups water (or enough to cover ingredients)

🍳 Instructions:

1. Sear the meat:
   In a large stockpot, heat a bit of oil. Brown the meat pieces on all sides for extra flavor (optional, but recommended).

2. Add aromatics:
   Add onion, garlic, scallions, thyme, bay leaf, and bell pepper. Sauté for about 5 minutes until softened.

3. Simmer:
   Add water to cover everything, bouillon if using, and bring to a boil. Reduce to a simmer and cook for 30–45 minutes until the meat begins to tenderize.

4. Add corn and plantains:
   Add corn and green plantains. Simmer for another 20 minutes.

5. Add root vegetables:
   Add potatoes and yuca. Continue simmering until everything is tender, about 30 more minutes.

6. Final touch:
   Stir in the chopped cilantro, then adjust the seasoning with salt and pepper. Simmer for 5–10 more minutes.

Serve with:

• White rice

• Sliced avocado

• Lime wedges