Sancocho

Ingredients

• 1 pound beef stew meat, cubed
• 1 lime, cut in half
• 2 garlic cloves, minced
• ¼ cup chopped fresh parsley
• 1½ pounds chicken drumettes
• 1 tablespoon adobo seasoning
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 tablespoons salt, plus more if needed
• 2 tablespoons vegetable oil
• 6 cups water
• 1 cup chicken broth
• 1 smoked ham hock
• 2 white yams, peeled and cut into 1-inch cubes
• 1 white sweet potato, peeled and cut into 1-inch cubes
• 1 chayote, peeled and cut into 1-inch cubes
• ½ small pumpkin, peeled, halved, seeded, and cut into 1-inch cubes
• 2 firm, yellow plantains, peeled and cut into 2-inch sections
• 15 pequiin chiles

Instructions

1. 1
   Put the beef in a medium bowl. Squeeze the juice of one lime half over the beef. Add the garlic and parsley and stir. Cover the bowl and refrigerate for at least 30 minutes.
2. 2
   Put the chicken in another medium bowl and squeeze the remaining lime half over the chicken. Sprinkle the adobo, oregano, paprika, and salt over the chicken, stir, and set aside.
3. 3
   Heat the oil in a large cast iron pot over medium-high heat. Add the beef and brown for 2–3 minutes, then lower to medium heat, cover the pot, and cook for 15 minutes. Add a few tablespoons of water if necessary to make sure that the beef does not burn.
4. 4
   Add the chicken drumettes and stir, then cover the pot again and cook for 5 minutes.
5. 5
   Add the water, chicken broth, and ham hock and bring to a boil. Turn the heat down to medium and add the yams, sweet potato, and chayote. Stir the soup, cover partially, and cook for 15 minutes, stirring occasionally.
6. 6
   Add the pumpkin and plantains to the soup. Stir, cover partially, and cook for 10 minutes.
7. 7
   Add the chiles and cook for 3 more minutes. Remove the ham hock. Taste and add more salt if needed. Serve.