Dominican sancocho

Ingredients

Quantities for 8 servings.

• 600 g Beef on the bone
• 500 g Pork
• 600 g Chicken
• 500 g Cassava
• 400 g Yautía or taro
• 400 g Sweet potato
• 2 piece Green plantain
• 2 piece Corn cobs
• 2 piece Onions
• 2 piece Bell peppers
• 40 g Coriander
• 8 clove Garlic
• 1 tbsp Dried oregano
• 3 piece Limes
• 60 ml Vegetable oil
• to taste Salt and pepper

Method

1. Marinate all the meats in lime juice, crushed garlic, oregano, salt and pepper for an hour.
2. Brown the meats in batches in a large pot.
3. Add the onion and pepper, cover with three litres of water and simmer an hour.
4. Add the cassava and yautía in large pieces and cook twenty minutes.
5. Add the sweet potato, plantain and corn and cook twenty minutes more.
6. Mash a couple of pieces of cassava in the pot so the soup thickens.
7. Stir in the coriander, check the salt and serve with white rice and avocado.