👨‍🍳 تعليمات

1. 1

   In a large bowl, combine the beef, pork, and chicken pieces. Add the sour orange juice, minced garlic, chopped onion, chopped bell pepper, dried oregano, salt, and black pepper. Mix well to coat the meats. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

   ⏱️ 30 minutes (marinating)
2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Sear the marinated beef and pork pieces in batches until browned on all sides. Remove the browned meats and set aside. Add the marinated chicken pieces and sear until lightly browned. Return all meats to the pot.

   ⏱️ 15 minutes
3. 3

   Pour in enough water or chicken broth to generously cover the meats (about 2.5 liters). Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes of simmering.

   ⏱️ 1 hour
4. 4

   Add the yuca, yautía, and corn pieces to the pot. Ensure they are submerged in the liquid. Continue to simmer, covered, for another 1 hour, or until the root vegetables are tender when pierced with a fork.

   ⏱️ 1 hour
5. 5

   Add the longaniza pieces and green plantain chunks to the pot. Stir gently. Continue to simmer, uncovered, for an additional 30 minutes, or until the plantains are tender and the broth has thickened slightly. The longaniza should be cooked through and the plantains should be soft.

   ⏱️ 30 minutes
6. 6

   Stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper if needed. The stew should have a rich, savory flavor and a thick, hearty consistency. Serve hot, traditionally with white rice and sliced avocado.

   ⏱️ 5 minutes