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Sancocho

2 pounds short ribs of beef
1/4 pound smoked ham, diced
4 quarts chicken stock or water
1/2 cup basic Recaito
1 cup tomato sauce
1 pound calabaza (West Indian pumpkin), peeled and diced in 1-inch cubes
1 pound yautia (taro root), peeled and diced in 1-inch cubes
1 pound apio name (yam), peeled and diced in 1-inch cubes
1 pound yuca (cassava), peeled and diced in 1-inch cubes

2 medium green plantains, peeled and cut in 2-inch pieces
3 ears fresh corn, cut into 1-inch pieces
1 tablespoon salt
1 tablespoon black pepper
1 quart water

In a big soup pot, combine the first 6 ingredients, including all
the root vegetables. Cover and bring to a boil. Reduce the heat to
medium, cover, and simmer for 30 minutes.

Add the remaining ingredients and bring to another boil. Lower the
heat and simmer, covered, for 45 minutes, or until the vegetables
are cooked. Adjust the seasonings.

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