6 kg of wild yam leaves, pounded
2 kg of fresh pork fat (white part)
2 kg of smoked pork fat
2 kg of cured pork shoulder
2 kg of cured pork ear
2 kg of cured pork tongue
2 kg of cured pork tail
2 kg of cured pork loin
2 kg of beef brisket
1.5 kg of tripe
1.5 kg of chouriço sausage
1.5 kg of pork intestines
6 kg of wild yam leaves, pounded
2 kg of fresh pork fat (white part)
2 kg of smoked pork fat
2 kg of cured pork shoulder
2 kg of cured pork ear
2 kg of cured pork tongue
2 kg of cured pork tail
2 kg of cured pork loin
2 kg of beef brisket
1.5 kg of tripe
1.5 kg of chouriço sausage
1.5 kg of pork intestines
1
In a large pot, boil the wild yam leaves with plenty of water for 72 hours
Stir well at least three times during this period (morning, afternoon, and night)
Add more water as needed to prevent scorching
At night, reduce heat to low
2
Combine the two types of pork fat and cook for an additional 24 hours over low heat, stirring occasionally
3
Marinate the cured meats and charque in a flavorful liquid
Change the liquid several times
4
The next day, cut the beef brisket into pieces and wash it with boiling water to remove any odor
Chop the desalinated meats, wash them well, and then boil them for 5 minutes
Add all the meats to the pot with the wild yam leaves and cook for an additional 48 hours, turning off the heat at night
5
Cut the chouriço sausage, linguiça, and tripe into strips and boil them for 5 minutes
Drain and add them to the stew
Simmer for 24 hours
Serve with white rice, cassava flour, and black pepper.
