Dairy-Free Dominican Sancocho (Stew)

Ingredients

• about 450 g Beef Chuck
• about 450 g Pork Shoulder
• about 450 g Chicken Thighs
• about 450 g Yuca
• 2 medium Plantains
• about 450 g Yams
• 2 ears Corn on the Cob
• 1 bunch Cilantro
• 1 medium Onion
• 1 medium Bell Pepper
• 4 cloves Garlic
• 2 tsp Oregano
• 8 cups Chicken Broth
• 1.5 tsp Salt
• 1 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g Beef Chuck and about 450 g Pork Shoulder into 5.08 cm pieces. Cut the about 450 g Chicken Thighs into 5.08 cm pieces. Place all the cut meats in a large, heavy-bottomed pot. Add the 1.5 tsp Salt, 1 tsp Pepper, and 2 tsp Oregano to the pot and toss to coat the meat evenly.
2. 2Add the 1 medium Onion (chopped), 1 medium Bell Pepper (chopped), and 4 cloves Garlic (minced) to the pot with the seasoned meat. Pour in the 8 cups Chicken Broth. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour.
3. 3While the meat is simmering, prepare the vegetables. Peel and cut the about 450 g Yuca into 5.08 cm chunks. Peel and cut the 2 medium Plantains into 5.08 cm chunks. Peel and cut the about 450 g Yams into 5.08 cm chunks. Cut the 2 ears Corn on the Cob into 5.08 cm pieces.
4. 4After the first hour of simmering, add the prepared about 450 g Yuca, 2 medium Plantains, about 450 g Yams, and 5.08 cm pieces of Corn to the pot. Stir everything together. Increase the heat to medium-high to bring the stew back to a simmer, then reduce the heat to low, cover the pot, and continue to simmer for another 1 hour to 1 hour and 30 minutes. The stew is ready when the meats are very tender and can be easily pierced with a fork, and the vegetables are soft.
5. 5Once the stew is cooked, remove it from the heat. Stir in the bunch of Cilantro (chopped). Let the stew rest for 10 minutes before serving to allow the flavors to meld.

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