Ingredients for 8 servings
¼ teaspoon ground black pepper
⅓ cup cilantro, minced
½ cup P.A.N. Pre-cooked Yellow Corn Flour
1 cup red or white beans
1 cup squash, cubed
1 cup sweet potato, cubed
1 head of garlic
1 ½ cups cassava, finely chopped
2 medium chorizos, sliced
2 tablespoons vegetable oil
3 medium onions
3 tomatoes, diced
6 cabbage leaves, cut into strips
6 ounces bacon, cut into chunks
10 ounces chicken drumettes
10 ounces pork ribs, finely chopped and sprinkled with salt
salt
⅓ cup cilantro, minced
½ cup P.A.N. Pre-cooked Yellow Corn Flour
1 cup red or white beans
1 cup squash, cubed
1 cup sweet potato, cubed
1 head of garlic
1 ½ cups cassava, finely chopped
2 medium chorizos, sliced
2 tablespoons vegetable oil
3 medium onions
3 tomatoes, diced
6 cabbage leaves, cut into strips
6 ounces bacon, cut into chunks
10 ounces chicken drumettes
10 ounces pork ribs, finely chopped and sprinkled with salt
salt
Directions
Soak the beans in water for one hour. After 1 hour, drain the beans. Next, combine the beans with 4 ½ cups water, 3 cloves of garlic (grated), the black pepper and plenty of salt and cook until the beans are soft but not falling apart. Once cooked, set aside away from the heat.
Julienne 1 ½ onions. Place a pot on the stove and add the bacon. Once the bacon begins to release its fat, add 4 cloves of garlic (grated) and the onion julienne, stirring to prevent it from sticking or burning. Once it begins to turn translucent, add the chicken, pork ribs and chorizo. Cover and let the meat cook, sweating out its liquid for approximately 45 minutes. If it begins to dry out before the time is up, add 1 cup of water so that it releases from the bottom of the pot. When the meat is just cooked through, remove from the heat.
In approximately 9 cups of water, cook all of the chopped vegetables until slightly tender, taking care that they remain a bit raw and firm. Next, drain the vegetables, setting the cooking water aside. Let everything cool.
In a large pot, combine the oil, 1 garlic clove (grated), the remaining onion (minced), the tomato and cilantro and sauté. As soon as it is ready, add the cooked meet, the beans with their cooking liquid and the vegetables prepared earlier. Dissolve ½ cup of P.A.N. Pre-cooked Yellow Corn Flour in the water used to cook the vegetables and, if necessary, add more water so that everything combines to form a stew. Set to medium heat and cook until the liquid thickens. Add salt if necessary and serve.
Julienne 1 ½ onions. Place a pot on the stove and add the bacon. Once the bacon begins to release its fat, add 4 cloves of garlic (grated) and the onion julienne, stirring to prevent it from sticking or burning. Once it begins to turn translucent, add the chicken, pork ribs and chorizo. Cover and let the meat cook, sweating out its liquid for approximately 45 minutes. If it begins to dry out before the time is up, add 1 cup of water so that it releases from the bottom of the pot. When the meat is just cooked through, remove from the heat.
In approximately 9 cups of water, cook all of the chopped vegetables until slightly tender, taking care that they remain a bit raw and firm. Next, drain the vegetables, setting the cooking water aside. Let everything cool.
In a large pot, combine the oil, 1 garlic clove (grated), the remaining onion (minced), the tomato and cilantro and sauté. As soon as it is ready, add the cooked meet, the beans with their cooking liquid and the vegetables prepared earlier. Dissolve ½ cup of P.A.N. Pre-cooked Yellow Corn Flour in the water used to cook the vegetables and, if necessary, add more water so that everything combines to form a stew. Set to medium heat and cook until the liquid thickens. Add salt if necessary and serve.
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