Sancochado

Instructions

1. Put the meat and chicken in a large pot, cover with cold water, bring to the boil and skim carefully for 5 minutes.
2. Add the whole onion, crushed garlic, bay leaf, cumin, peppercorns and salt. Let it simmer covered for 1 hour over low heat.
3. Peel the potatoes, carrots and plantain, and cut them into large chunks. Add the corn and carrots to the broth and cook for 20 minutes.
4. Add the cabbage cut into wedges, the celery and the potatoes, then simmer for another 25 minutes.
5. Add the plantains and cook for 10 to 15 minutes, until tender without falling apart.
6. Taste and adjust the seasoning, then remove the bay leaf and the onion.
7. Serve the broth very hot with the pieces of meat, vegetables and plantain, sprinkled with fresh coriander and with a lime wedge.