"A favorite dish for Christmas in Bolivia."Serves | Prep Time 30 minutes | Cook Time 2 hours 25 minutes
Why I Love This Recipe
--Paola S. B.
Ingredients You'll Need
1 kilo* beef ribs
1 kilo* chicken cutlets
1 kilo* lamb
1 kilo* pork
1/2 cup mild chili powder
3 tablespoons oil
1 teaspoon ground pepper
1 teaspoon ground cumin
5 garlic cloves (crushed)
4 medium turnips
5 pieces corn on the cob
5 Liters (5 quarts + 1 cup) water
1 tablespoon sugar
1 bottle red wine
5 bay leaves
1 tablespoon chopped parsley
*1 kilo = approximately 2 lb 3 oz
Place the oil in a large pot on medium heat.
Grate the onion, crush the garlic, chop the parsley and add to the pot with pepper and cumin.
Cook until the onions are browned.
Add the chili powder and cook for 10 minutes.
Peel the turnips and cut them into four pieces. Peel the carrots and cut them into strips.
Add to the pot the ribs, corn (cut in small pieces), salt and half of the water.
Cook over low heat for 1 hour.
Add the lamb and pork (cut in pieces), bay leaves, turnips and carrots.
Cook for additional 45 minutes stirring occasionally.
Add the chicken cutlets and the water (add gradually).
Cook at low heat for 30 additional minutes.
Add more water if necessary (there should be plenty of broth).
When the meat is tender, add 1/2 bottle of red wine. Check seasoning.
Peel the potatoes and cook them in another pot with salt and water.
Serve in deep soup bowls with two potatoes, two small pieces of corn, and one piece of each type of meat.