4 large chopped onions
2 chopped green bell peppers
8 crushed garlic cloves
1-1/2 teaspoons salt or more, to taste
1 teaspoon ground cumin
1 teaspoon oregano
5 ripe chopped tomatoes
1 small tomato paste can
3 bay leaves
1 cup boniato chunks
1 cup calabaza (pumpkin) chunks
1 cup malanga chunks
1 cup yuca chunks
4 ears fresh sweet corn cut into 4 pieces each
2 green plantains sliced into 2″ pieces
2 ripe plantains sliced into 2″ pieces
Juice of 1 whole lime
Whole chicken cut into pieces
1 lean skirt steak, cut into small pieces
1 diced chorizo

Over medium heat brown chorizo and chicken, then skirt steak pieces. Put browned meats aside. In large pot, sauté onions and green peppers in drippings till soft. Add garlic. Saute 30 seconds. Add rest of ingredients and fill pot with water. Bring to a boil. Lower heat. Simmer stew on low heat 3 hours.

Serves 6-8