Ingredients
2tbspolive oil
1cupyellow onion,chopped
1cupgreen pepper,diced
1½cupsfresh cilantro,chopped, plus more for serving
5clovesgarlic,chopped
½cupwhite cooking wine
29oztomato,(2 cans), diced
15oztomato sauce,1 can
2tbspsofrito
2tbsprecaito
3tbspSpanish green olive
2tspground cumin
salt,to taste
pepper,to taste
1lbchuck roast,or stew beef
2cupschicken broth
4cupswater
1lbchicken drumstick
3ears corn,shucked, broken into large pieces
2russet potatoes,peeled and cubed
1yucca,peeled and cubed
2plantains,sliced into 2-in pieces
avocado,halved
white rice,cooked
lime wedge
Preparation
Heat the olive oil in a large pot over medium heat.
Add the onion, green pepper, cilantro, and garlic. Cook for about 5 minutes until the onions are translucent.
Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2 to 3 minutes to allow the flavors to meld.
Add the stew beef. Increase the heat to high and cook for 2 to 3 minutes, until the meat is cooked through. Add the chicken broth and water. Stir to combine.
Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
Enjoy!
