Sancocho dominicano – meat and root vegetable soup

Ingredients

• 400 g diced beef chuck
• 400 g diced pork shoulder
• 600 g bone-in chicken thighs
• 400 g peeled cassava
• 2 green plantains
• 300 g chopped pumpkin
• 2 chopped corn cobs
• 1 chopped onion
• 4 chopped garlic cloves
• 2 tbsp oil
• 2 l water
• 1 tsp dried oregano
• 1 bunch coriander
• 1 lime
• salt and pepper

Method

1. 1Brown beef and pork in oil. Add onion, garlic, oregano and water and simmer for 75 minutes.
2. 2Remove the tough central cassava fibre. Boil pieces separately in plenty of water for 25–35 minutes until completely tender and discard cooking water.
3. 3Add chicken, peeled chopped plantains and corn to the meat pot and cook for 35 minutes. Add pumpkin for the final 20 minutes.
4. 4Add cooked cassava and half the coriander. Heat through, check all meat is tender and cooked through and season with lime, salt and pepper.
5. 5Serve with remaining coriander.