Sancocho

Ingredients

• 200 g Beef Chuck
• 250 g Chicken Thigh
• 200 g Pork Shoulder
• 60 ml Bitter Orange Juice
• 4 pcs Garlic
• 2 tsp Dried Oregano
• 1.5 tsp Black Pepper
• 1.5 tbsp Kosher Salt
• 2 tbsp Olive Oil
• 1 pcs Red Onion
• 1 pcs Green Bell Pepper
• 1 pcs Cubanelle Pepper
• 25 g Cilantro
• 1 tsp Annatto
• 1 tbsp Tomato Paste
• 1 tsp Ground Cumin
• 2 pcs Bay Leaves
• 1.2 l Chicken Stock
• 250 g Yuca
• 1 pcs Green Plantain
• 200 g Yam
• 250 g Calabaza Squash
• 1 pcs Corn
• 1 pcs Avocado

Method

1. In a bowl, combine {beef_chuck}, {chicken_thigh}, and {pork_shoulder} with {bitter_orange_juice}, {garlic}, {dried_oregano}, {black_pepper}, and {kosher_salt}. Mix well and let sit so the seasoning penetrates and the acid perfumes the meat.
2. Heat a heavy pot over medium-low heat and warm {olive_oil}. Add {annatto} and cook until the oil turns deep orange and fragrant, then strain if desired. Add {red_onion}, {green_bell_pepper}, {cubanelle_pepper}, and part of the {cilantro}; sweat with a pinch of {kosher_salt} until softened and glossy. Stir in {tomato_paste} and {ground_cumin}, and cook until the paste darkens slightly and smells sweet.
3. Lift {beef_chuck}, {chicken_thigh}, and {pork_shoulder} from the marinade and pat dry so they sear instead of steam. Raise to medium-high heat, then brown the meat in batches in the same pot until deeply caramelized on several sides. Season lightly with more {kosher_salt} as it cooks.
4. Return all browned meat to the pot with the sofrito. Add {chicken_stock}, {bay_leaves}, and more {cilantro}, scraping up the fond, then bring to a gentle simmer over medium heat. Reduce the heat to low and simmer until the meats begin to soften and the broth tastes rounded.
5. Add {yuca}, {green_plantain}, {yam}, {calabaza_squash}, and {corn} to the pot, seasoning again with {kosher_salt}. Simmer over low heat until the roots are tender, the {calabaza_squash} melts slightly into the broth, and the stew thickens naturally.
6. Turn off the heat and let the stew rest so the broth settles and the meats relax. Taste and adjust with {kosher_salt}, {black_pepper}, and a small splash of {bitter_orange_juice} for brightness.
7. Ladle the hot stew into bowls and finish with the last of the {cilantro}. Add {avocado} on the side for cool contrast and serve at once.