Soup: Sancocho

 Juice from 2 sour oranges (or a mix of lemon and orange juice)

 2 cloves garlic, mashed

 Adobo seasoning and pepper

 1 lb. chicken (with or without bones), cut into bite-size chunks

 2 pieces cooking ham cut into medium-sized pieces.

 4 Tablespoons vegetable oil

 6 cups chicken stock (or beef)

 1 Anaheim or Cuban pepper, chopped

 1 large white onion, chopped

 1 ear fresh corn cut into 6 pieces

 2 "green" plantain (platanos), peeled and washed in water with lime juice and then each cut into 8 pieces

 1/2 lb. beef stew meat, cut into bite-size chunks

 1/3 lb. pork shoulder cut into bite-size chunks

 1/3 lb. uncooked pork chops cut up into bite-size chunks

 1/3 lb. pumpkin (auyama) cut into bite-size chunks

 1/3 lb. yucca cut into bite-size chunks

 1/3 lb. sweet potatoes (batata) cut into bite-size chunks

 1/4 bunch fresh parsley, chopped

 1/4 bunch fresh cilantro, chopped

 1/4 lb. longaniza (blood sausage) sliced into ½-inch slices

 1/4 oz. Ajies Gustosos (small chilies), chopped

 1/4 lb. yellow yam (Yautia amarilla) cut into bite-size chunks

 1/4 lb. white yam (Yautia Blanca) cut into bite-size chunks

 1/6 bunch fresh oregano, chopped

 2 packets of Sazon Con Culantro Y Achiote

 2 cups cooked rice (optional)

Instructions:

1. Make a marinade of the sour orange juice, herbs, garlic, adobo seasoning and pepper. Turn all the meat in it, cover, and let marinate at least 2 hours turning every 30 minutes, ( or overnight in the fridge)

2. Heat the oil in a large Dutch oven. Drain the meat, reserving the marinade, and add to the pot, browning on all sides. Stir in the marinade and a little stock to scrape up and dissolve the flavorful brown bits on the bottom of the pot. Pour in the rest of the stock and bring to a boil. Add all the vegetables, return to a boil, then reduce heat, cover, and let simmer for 1-2 hours. The longer it is simmered, Maria says, the better...and I agree.

3. If you plan to serve with rice, start it while the soup is cooking.

4. When ready to serve, add adobo seasoning and pepper to taste. If you want a thick texture, you may puree some of the vegetables and pour the puree back into the soup...but what a shame to cover up the brilliance and texture of these colorful chunks of veggies. Ladle into deep bowls, adding 1 or 2 tbsp. of rice. A couple of drops of hot sauce it does bring out the taste