Recipe Index

Ingredients

• 3 lb 5 oz salted beef, soaked overnight and cut into chunks
• 2 lb 3 oz pork ribs, chopped into pieces
• 1 lb 2 oz pork chorizo, sliced
• 3 tablespoons oil
• 2 large onions, chopped
• 3 large tomatoes, chopped
• 3 sweet peppers, chopped
• 5 garlic cloves, minced
• 1/2 cup finely chopped cilantro, plus extra to serve
• 1 celery stalk, chopped
• 1 tablespoon ground cumin
• 1 teaspoon achiote (annatto)
• 1 chicken bouillon cube
• 3 wide cilantro (culantro) leaves
• 2 lb 3 oz cassava (yuca), peeled and cut into chunks
• 2 green plantains, peeled and cut into chunks
• 2 ripe plantains, peeled and cut into chunks
• 2 ears corn, cut into rounds
• 4 cups coconut milk
• Salt and black pepper, to taste
• Water, as needed

Method

1. Drain the soaked salted beef, rinse it, and put it in a very large pot with the pork ribs and enough fresh water to cover generously. Bring to a boil, skim, then simmer for 1 hour.
2. Meanwhile, heat the oil in a frying pan over medium heat. Cook the onions, peppers, celery and garlic for 8 minutes until soft. Add the tomatoes, cumin and achiote and cook for 5 minutes more to make a sofrito.
3. Brown the chorizo slices in the same pan for 3 to 4 minutes and set aside.
4. Stir the sofrito into the pot with the meats. Add the bouillon cube, wide cilantro and chopped cilantro. Simmer for 1 hour more.
5. Add the cassava, green plantains and corn and enough water to keep everything covered. Simmer for 40 minutes.
6. Pour in the coconut milk and add the ripe plantains and chorizo. Simmer gently, without boiling hard, for 30 to 40 minutes until all the vegetables are tender and the meats are falling apart.
7. Season with salt and pepper, remembering the salted beef may already be salty. Rest for 15 minutes, scatter with extra cilantro and serve in deep bowls.

Prep: 30 min · Cook: 5 h · Total: 5 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data