6 pieces of beef with
bones (beef shanks work well)
6 pieces of chicken (skin
and excess fat removed)
1 onion diced
2 carrots, julienned
1 jalapeño pepper, minced
1 tomato, diced
3 ears of fresh corn cut
in half or 6 mini ears of frozen corn
1-2 cloves garlic, minced
1 head of green cabbage
6 medium-sized, round,
red-skinned potatoes, peeled
1 bunch of chard, roughly
chopped into large pieces
Salt and pepper to taste
1 t. dried oregano
1 t. dried parsley
1-2 green onions,
finely sliced on the bias (optional)
1 1/2 cups fresh pumpkin
or other hard squash, cut into medium-sized chunks
9 cups water or more if
you prefer extra broth
•
In a large pot combine water and beef. Bring to a
full boil then lower heat to a slow boil, cover and let cook for about 30-45
minutes. Add chicken and continue cooking for another 30 minutes.
•
Add the onion, carrots, jalapeño, tomatoes, corn,
pumpkin or squash, chard, potatoes, salt, pepper, parsley and oregano. Continue
cooking for 15 minutes.
•
Add cabbage and garlic. Cook for 15 minutes or
until all vegetables added are tender.
•
Add green onions. Cook for 5 minutes longer.
•
Adjust seasonings if necessary.
It's typical in Bolivia to add pears and sausage to the stew.
thy comforts delight my soul."