Sudado de Tres Carne (3 Meat Stew)
Sudado de Tres Carnes (3 Meat Stew)
Today is Saturday October 12 in Saint Paul, MN. It is 35 degrees out and snowing in the middle of October. The leaves on the trees are still green and have yet to changed color. Summer into Winter with no in between. It is the perfect time for stew. To end this 2 week kick of Colombian cuisine, I made Sudado de Tres Carnes, 3 meat stew. For the meat, I used beef stew meat, pork riblets, and bone in chicken thighs. They are stewed with alinos columbianos paste, tomato, potatoes, yucca, carrots, and water. That simple. You can serve this as is or over steamed rice. Garnish with cilantro.
Ingredients
- 4 cups water
- 1 cup alinos paste
- 1 lb beef stew meat
- 1 lb pork riblets
- 4 bone in chicken thighs skinned and cut in half
- 1 tomato diced
- 1 lb frozen yucca
- 1 lb potatoes peeled and cubed
- 3 carrots cut into 1” pieces
- 1 tbsp salt
- 2 tsp pepper
- 1/2 cup cilantro chopped
Instructions
- In a large pot or Dutch oven, add in water, alinos paste, chicken, pork, beef, and tomato. Bring to a boil. Cover. Reduce heat to medium low and simmer for 45 minutes.
- Add in the potatoes, yucca, carrots, salt, and pepper. Simmer uncovered for 30 minutes.
- Turn off the heat. Stir in the cilantro.
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