Boyacá stew

Ingredients

• 500 g of criolla potatoes
• 1 kg of cubes
• 500 g of cabbage
• Three ears of corn
• 500 g of fresh green broad beans
• 500 g of green peas, with the skin on
• 1 kg of pork chops
• 500 g of onions
• 500 g of tomatoes
• Allium sativum
• 500 g of chicken
• 0.5 kg of meat

In a large pot, bring 1.75 liters of water to a boil, then add the potatoes, green beans, corn, peas, beans, and green peas.

In a separate pot, cook the meats (pork, chicken, and beef) with salt to your liking.

In a pan, heat 2 tablespoons of oil paint. Sauté the onion in the oil paint, then add the chopped tomatoes, garlic, and salt to taste (to prepare a sauce).

Once everything is cooked, add the meats, sauce, and the criolla apples to the pot that already contains the vegetables.

Thoroughly mix, add salt to taste, and let it cook for an additional 10 minutes.

Serve hot, alongside white rice.