1 cup of chicken broth
1 kg of beef brisket
250 g of pork shoulder, cut into pieces
2 sliced okra
6 peeled and chopped carrots
1 kg of boneless chicken thighs, cut into pieces
6 chopped onions
6 cloves of garlic, minced
6 diced tomatoes
3 peeled and chopped potatoes
1 chopped cabbage
1 green pepper, seeded and chopped
1 cup of preserved corn
6 chopped scallions
2 tablespoons of chopped cilantro
1 cup of chicken broth
1 kg of beef brisket
250 g of pork shoulder, cut into pieces
2 sliced okra
6 peeled and chopped carrots
1 kg of boneless chicken thighs, cut into pieces
6 chopped onions
6 cloves of garlic, minced
6 diced tomatoes
3 peeled and chopped potatoes
1 chopped cabbage
1 green pepper, seeded and chopped
1 cup of preserved corn
6 chopped scallions
2 tablespoons of chopped cilantro
Leave the chicken broth to soak overnight
No day of preparation, drain and put in a pot with 4 liters of water
Bring to a boil, then reduce heat
Add beef brisket and pork shoulder
Simmer for one hour and thirty minutes
Add okra, carrots, chicken, and simmer for another thirty minutes
Add onions, garlic, tomatoes, potatoes, cabbage, green pepper, corn, scallions, and half a cup of cilantro
Simmer for another thirty minutes
Season with salt if necessary
Serve beef brisket on one side, and the stew with white rice sprinkled with the remaining cilantro.
