Sancocho

• 3 quarts water
• 2 pounds beef (preferably flank steak), cut into 3-inch hunks
• 1 pound pork chops
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 1 bunch cilantro, chopped (about 1/4 cup)
• 1 green bell pepper, chopped
• 2 hot green peppers, chopped
• 1/2 teaspoon fresh oregano
• Salt and freshly ground pepper to taste
• Tabasco sauce to taste
• 1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces
• 2 ears fresh corn, sliced into 1/2-inch rounds
• 1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces
• 2 green plantains, peeled and cut into 2-inch slices
• 1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces
• 1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces
• 1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces
• White vinegar to taste
• White rice
• About 2 to 3 ripe avocados, sliced

1. Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco.
2. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
3. Remove the pork chops with a slotted spoon.
4. Remove the bones and return to the pan.
5. Add the pumpkin and the corn and simmer for 15 minutes.
6. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes.
7. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired.
8. Serve with white rice and avocado.

water, beef, pork chops, garlic, onion, cilantro, green bell pepper, hot green peppers, fresh oregano, salt, tabasco sauce, pumpkin, corn, white, green plantains, cassava, batata, malanga, white vinegar, white rice, avocados

Taken from cooking.nytimes.com/recipes/3472 (may not work)