Hispanic Kitchen is the cure for boring meals
3 pounds pork, cut in cubes
1½ pounds beef, cut in cubes
2 bay leaves
1 medium chicken, cut in pieces
2 yucas, peeled and chopped
3 large Cuban sweet potatoes (boniatos), cut in thick rounds
10 medium potatoes, cut in thick rounds
6 medium malangas, cut in thick rounds
3 pounds pumpkin, cubed
4 ears corn, whole or cut in rounds
2 tablespoons lard
2 medium onions, chopped
1 large bell pepper, cut in strips
6 cloves garlic, crushed
1 teaspoon oregano
1 teaspoon cumin
2 cups tomato puree
salt and black pepper to taste
Fill a very large stockpot ¾ full with water, and place it over medium heat. Add the pork, beef, and bay leaves, and simmer, covered, for 40 minutes. Add the chicken and simmer, covered, for an additional 30 minutes. Add the yuca and sweet potatoes, and simmer, covered, for 15 more minutes. Add the potatoes, malanga, pumpkin and corn, and simmer, covered, another 15 minutes.
Heat the lard in a skillet, and add the onions, bell pepper, and garlic. Sauté for two minutes, and then add the oregano and cumin. Stir energetically to blend the flavors. Add the tomato puree, stirring well to incorporate with the other ingredients, and let the mixture come to a boil.
Add the mixture to the pot with the meat and vegetables, stirring well to bring all the flavors together. Simmer for 45 minutes, covered, until the broth has thickened and the meats and vegetables are tender and almost falling apart. Season with salt and pepper to taste.