Ingredients
Scale
- 1 lb beef stew meat
- 1 lb bone-in chicken thighs
- 2 yautía (taro root)
- 1 lb yuca
- 2 green plantains
- 2 corn on the cob
- 2 cups calabaza (Caribbean pumpkin)
- 2 potatoes
- 3 tbsp sofrito
- 8 cups chicken or beef stock
Instructions
- Season the beef and chicken with adobo seasoning.
- In a large stockpot, heat oil over medium-high heat; brown the meat in batches until golden, then set aside.
- Add sofrito to the pot and sauté for 2-3 minutes. Stir in sazón, return meat to the pot, and pour in stock.
- Bring to a simmer; add yautía, yuca, and plantains. Cook for 15 minutes.
- Incorporate potatoes, calabaza, and corn; cover and simmer for 30-40 minutes until vegetables are tender.
- (Optional) Shred chicken and return it to the pot. Adjust seasoning if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stewing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg