Puchero (Colombian stew)

the chicken is cut into medium-sized portions, the meats are cut into pieces and the yucca, arracacha, cob, plantains and squash are cut. the garlic and onion are peeled and finely chopped. the tomato is washed and chopped. the milk is heated before making the stew. In a pot, put the ripe bananas with the peel to cook in cold water, apart from the rest of the ingredients so that the broth is not sweetened. In another large pot, put the meat and chicken, then fill it with water (5 or 6 liters) and add the chickpeas. cook over low heat, stirring frequently. When the meats begin to soften, add cabbage, cassava, arracacha, squash, potatoes and green plantains. let it cook over a low heat and 10 minutes before serving add the ears. remove the chicken and brown in the oven for 15 minutes at 350 degrees c.

stew for the stew. Place the margarine with the onion, tomato and garlic in a frying pan; it is fried a little and then the flour is added, when it is browned, a little hot milk is added, stirring until it forms a thick sauce. The stew should be served, on two large trays, in one, the meats cut into slices and the shredded chicken, in the other, the vegetables and the stew on top. the broth that remains in which everything was cooked, is served in cups or soup plates. This stew can be accompanied with egg chili, avocado chili and with rice.