Cocido Boyacense

Ingredients

Beef (brisket or shank)

1 pound, cut into chunks

Pork (shoulder or ribs)

1 pound, cut into chunks

Chicken (thighs or drumsticks)

1 pound

Potatoes

2 large, peeled and cubed

Carrots

2, sliced

Yucca (cassava)

1 cup, peeled and cut into chunks

Plantain

1, peeled and sliced

Cabbage

2 cups, chopped

Corn (fresh or frozen)

1 cup, cut into chunks

Green peas (fresh or frozen)

1 cup

Salt

to taste

Black pepper

to taste

Water

10 cups

Instructions

1. In a large pot, combine the beef, pork, and chicken. Cover with 10 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 1 hour to tenderize the meats and develop a rich broth.
2. After 1 hour, add the cubed potatoes, sliced carrots, yucca, plantain, chopped cabbage, corn, and green peas to the pot. Season generously with salt and black pepper.
3. Continue to simmer for another hour, stirring occasionally, until all the vegetables are tender and the flavors have melded together beautifully.
4. Taste and adjust seasoning if necessary. Serve hot, accompanied by a side of fluffy rice and slices of creamy avocado for added richness.