Ingredients for servings:

costillas

4 pounds

Beef ribs, cut into 2-inch pieces

pork ribs

2 pounds

Pork ribs

oinion

½ cup

Diced onion

aji

½ cup

Minced ají dulce* (sweet green peppers)

ajo

2 tablespoons

Mashed garlic

mustard

2 teaspoons

Prepared mustard

chicken cubes

1

Beef bouillon cube

seasoning spices

1 teaspoon

Adobo* seasoning

cumin

1 teaspoon

Ground cumin*

salt

3 tablespoons

Salt

gualdul beans

6 cups

Fresh guandul* beans, washed

yuca

2 pound peeled

Yuca* or cassava, cut into 2- by 1-inch pieces

pumpkin

1 pound peeled

Pumpkin, cut into 2-inch pieces

name

1 pound peeled

Name (Ñame)*, cut into 2- by 1-inch pieces

aceite oliva

3 tablespoons

Oil

platano maduro

2

Ripe plantains*, peeled and cut in ¼-inch dice

scallions

½ cup minced

Scallion

cilantro

½ cup minced

Cilantro

  1. 4 pounds beef ribs, cut into 2-inch pieces

  2. 2 pounds pork ribs

  3. ½ cup diced onion

  4. ½ cup minced ají dulce* (sweet green peppers)

  5. 2 tablespoons mashed garlic

  6. 2 teaspoons prepared mustard

  7. 1 beef bouillon cube

  8. 1 teaspoon Adobo* seasoning

  9. 1 teaspoon ground cumin*

  10. 3 tablespoons salt

  11. 6 cups fresh guandul* beans, washed

  12. 2 pound peeled yuca* or cassava, cut into 2- by 1-inch pieces

  13. 1 pound peeled pumpkin, cut into 2-inch pieces

  14. 1 pound peeled ñame*, cut into 2- by 1-inch pieces

  15. 3 tablespoons oil

  16. 2 ripe plantains*, peeled and cut in ¼-inch dice

  17. ½ cup minced scallion

  18. ½ cup minced cilantro


Instructions:

  1. In a large stockpot place 1 tablespoon of the oil, the beef and pork ribs, onion, peppers, garlic, mustard, bouillon cube, Adobo* seasoning, and cumin*. Rub the meats to coat them, and place the pot over medium-high heat to brown for 10 minutes. Add 3 quarts of water, cover, and simmer for 3 hours. Add the salt.

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  2. While the meats are cooking, in a large pot or caldero*, simmer the guandul beans in 5 cups of water for 2 hours over medium-low heat. After the first 2 hours have passed and the beans feel softened, add the yuca, pumpkin and ñame. Cover and simmer for another 40 minutes.

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  3. In a large sauté pan place the remaining 2 tablespoons of oil and fry the ripe plantains for 4 to 5 minutes; set aside.

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  4. Add the vegetables, their liquids, the plantains, and the minced scallion and cilantro to the meats, and simmer for 15 minutes more.

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  5. Serve






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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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