Cocido boyacense, Colombian stew with Andean tubers

Ingredients

• 1 kg of local apples (Papa Sabanera apples)
• 500 g of criollo potatoes
• 1 kg of mashua (also known as cubios)
• 500 g of oca
• Three ears of corn
• 500 g of fresh broad beans
• 500 g of fresh green peas in their pods
• 1 kg of pork loin
• 500 g of chicken
• 500 g of beef
• 500 g of onions
• 500 g of tomatoes
• 3 cloves of garlic
• 2 tablespoons of oil
• salt
• 1.5 liters of water

In a large pot, bring the water to a boil and add the unpeeled root vegetables, cubed potatoes, corn, broad beans, green peas, and zucchini.

In a separate pot, cook the pork, chicken, and beef in salted water.

Heat the chopped onion in the oil until it turns golden brown, then add the chopped tomatoes, garlic, and salt to create a sauce (guiso).

Once everything is cooked, add the vegetables, meats, sauce, and criolla potatoes to the stockpot.

Mix well, adjust the salt, and continue to cook for another 10 minutes.

Serve hot with white rice.