Puchero Santafereño (Colombian Beef, Chicken and Pork Stew)

Ingredients

• 1 pound beef cut into pieces
• 0.5 small cabbage cut into pieces
• 1  big chicken whole
• 3  ears corn fresh cut into 3 pieces
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 1 cup aliños sauce 
• 3  plantains green peeled
• 1 pound pork meat cut into pieces
• 8 servings salt and pepper 
• 12 cups water if needed 
• 6 medium potatoes white peeled cut in half
• 2 pounds yuca frozen cut into big pieces

Equipment

• bowl
• pot

Directions

1. In a large pot, place the beef, pork, chicken, corn, aliños, salt and pepper.
2. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 40 minutes.
3. Add the chorizos, potatoes, plantain, yuca, and cabbage. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.Taste and adjust the seasoning.
4. Serve the broth in small bowls and garnish with fresh cilantro.
5. Place the rest of the ingredients on individual plates dividing the chicken, meats and vegetables evenly, then top with hogao and serve with white rice and avocado on the side.