Colombian Stew

Cooking Colombian

Ingredients for Colombian Stew

• 16 cups water
• 5 lbs. chicken, cut into pieces
• 1 lb. lean pork, cut into pieces
• 1 lb. pork spareribs, cut into pieces
• 1 lb. lean beef, cut into pieces
• 1 lb. beef ribs, cut into pieces
• 1/2 lb. ham, chopped
• 1 lb. links, chopped
• 1/2 lb. bacon, chopped
• 3 plantains, peeled and cut into pieces
• 2 bananas, ripe, peeled and cut into pieces
• 1 1/2 lbs. yuca, peeled and cut into pieces
• 1 1/2 lbs. potatoes, peeled
• 2 cabbage leaves
• 3 ears of corn, cut into slices
• 4 bay leaves
• 4 garlic cloves, crushed
• 4 onions, cut into halves
• 1 tablespoon thyme, crushed
• 2 cups mushrooms
• - Salt and pepper

Preparation of Colombian Stew

1. In a large saucepan put the water, chicken, meats, ribs, ham, bacon, links, bay leaves, thyme, garlic, salt and pepper to taste and cook, covered, over medium heat, 1 hour. Remove the meats and set aside.

2. Add the plantains and corn to the broth and cook 15 minutes. Add the potatoes, cabbage leaves and yuca; simmer 25 minutes. The ripe banana has to be cooked separately with a cinnamon stick.

3. Add the meats to the saucepan and simmer to heat through. Strain meat and vegetables, place on a serving dish, top with the cabbage leaves and garnish with cooked mushrooms. Serve the broth separately.