There are many variations of this South American comfort food. Here’s my take on this stew.
Remember, as with any soup or stew, the amount or ingredients can be modified to suit personal tastes and/or what’s available in your fridge..
- 2 ears of corn, halved
- Chicken OR beef cubes
- Chicken OR beef broth
- 3 medium potatoes, peeled, thick sliced ( I used a handful of small gourmet potatoes and left the skin on)
- 1 lb peeled yuca/cassava, 1 inch slices
- 2 green plantains, 2 inch slices
- 3-4 onion diced
- Garlic, 1 T minced
- 3 Carrots, ½ inch slices
- Salt, pepper to taste
- Cumin 1-2 tsp
- Cinnamon (optional) 1-2 tsp
- Cilantro, handful
In large pot, sauté onions and garlic.
If using beef, sear beef cubes in oil. If using chicken, bake in oven. (I prefer to cook my 
meat before it goes into a soup.)
When onions are translucent, add broth. Add in remainder of ingredients. Low boil until starches are cooked through ( yucca, plantain, potatoes). Simmer until dinner.
Note: The amount of spices used are a personal preference; I added more cumin and cinnamon—just kept adding until it was flavorful. Next time, I’ll add more garlic and a cup of frozen corn.
Another note: Prep time was about ½ hour and stew simmered for about an hour.
Hubby gave it 5 out 5 stars. He might be a bit biased.
