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Ingredients

• 2 pounds stewing beef (preferably chuck)), in 1 large piece
• 2 pounds stewing veal or pork, preferably in 1 piece
• 2 bay leaves
• 2 onions, chopped
• cloves from 1 head of garlic, peeled, coarsely chopped
• 2 tablespoons chopped cilantro
• 3 carrots, sliced
• 2 celery stalks, diced
• 2 or 3 bouillon cubes
• 1 chorizo sausage, skinned, crumbled
• 1 chicken, cut into serving pieces
• 8 tomatoes, chopped
• to 1 guajillo chile, soaked and pured
• ground cumin, to taste
• grated rind of orange
• 1 sweet potato (or chunk of pumpkin or other winter squash), peeled, cut into chunks
• 2 zucchini, cut into bite-size pieces
• cabbage, thinly sliced, blanched
• 3 ears of corn, husked, each broken into 3 pieces
• 1 apple, cored, cut into bite- size pieces
• 2 turnips, quartered (optional)
• 10 pitted prunes
• juice of 1 to 2 oranges
• teaspoon cinnamon, or to taste
• pinch powdered ginger
• 8 ounces green beans
• 14 ounces cooked drained chickpeas
• salt
• 4 ounces thin pasta, rice or orzo, cooked
• 6 green onions, trimmed, thinly sliced
• 2 pounds creamer potatoes, boiled until tender

Vinaigrette Edit

• olive oil
• vinegar
• crushed garlic)

Accompaniments Edit

• chipotle-tomato salsa
• guacamole (optional)
• chopped cilantro leaves
• Argentinean pumpkin-chile sauce

Description

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