Sancocho (Latin rib and chicken stew)

Ingredients

• 700 g pork or beef ribs
• 500 g chicken, cut in large pieces
• 1/4 cup fresh sofrito
• 3 large carrots, cut in big chunks
• 3 potatoes, cut in big chunks
• 1 onion, chopped
• 1 large green onion, chopped
• 2 cups pumpkin (auyama), in chunks
• 1 tsp adobo seasoning
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp onion powder
• Paprika, to taste
• 6 cups water
• Cilantro and salt, to taste
• A squeeze of lemon and a little oil, for the marinade

Instructions

1. Season the ribs and chicken with adobo, garlic powder, pepper, onion powder, salt, paprika and lemon; add a little oil and marinate a few minutes.
2. Sear the ribs in a large pot over high heat, 4–5 minutes per side, until browned. Add the onion and green onion and sauté.
3. Cover the meat with water or chicken broth and simmer on medium about 30 minutes.
4. Add the carrots and part of the pumpkin; cook 15 minutes on low. Add the potatoes and the rest of the pumpkin.
5. Scoop out some cooked pumpkin, mash it into a puree and stir it back in to thicken the broth.
6. Add the chicken and cilantro, simmer until everything is tender, and adjust salt and adobo. Serve steaming.