Dominican sancocho

Method 7 steps

1. 1

   Marinate all the meats in lime juice, crushed garlic, oregano, salt and pepper for an hour.

2. 2

   Brown the meats in batches in a large pot.

3. 3

   Add the onion and pepper, cover with three litres of water and simmer an hour.

4. 4

   Add the cassava and yautía in large pieces and cook twenty minutes.

5. 5

   Add the sweet potato, plantain and corn and cook twenty minutes more.

6. 6

   Mash a couple of pieces of cassava in the pot so the soup thickens.

7. 7

   Stir in the coriander, check the salt and serve with white rice and avocado.