Honduran Meat & Vegetable Stew

Directions

Step 1: Sear the Meats

In a large pot or Dutch oven, pour in 2 tablespoons of vegetable oil and place it over medium-high heat.

Once the oil is hot, add 1 pound of beef cubes and 1 pound of pork cubes to the pot.

Cook the beef and pork, stirring occasionally, until they are browned on all sides. This should take about 5 to 7 minutes.

Using a slotted spoon, remove the browned beef and pork from the pot and set them aside on a plate.

Next, add 1 pound of chicken pieces to the same pot.

Lightly brown the chicken pieces, stirring occasionally, for about 3 to 4 minutes.

Remove the chicken from the pot using the slotted spoon and set it aside with the other meats.

Step 2: Cook the Vegetables

Lower the heat to medium.

Add 1 chopped onion, 1 chopped bell pepper, and 3 minced garlic cloves to the pot.

Stir the vegetables and cook them for about 5 minutes, or until they soften and become fragrant.

Add 1 can (14.5 ounces) of diced tomatoes to the pot.

Stir the mixture and cook for an additional 3 minutes, allowing the tomatoes to release their juices.

Step 3: Season the Meats

Return the seared beef, pork, and chicken to the pot with the vegetables.

Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Stir everything together to evenly coat the meats with the spices.

Let the mixture cook for 2 to 3 minutes, stirring occasionally, to enhance the flavors.

Step 4: Add Liquids and Simmer

Pour 4 cups of broth and 1 can (13.5 ounces) of coconut milk into the pot.

Stir well to combine, making sure the liquid covers the meat completely.

Increase the heat to bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes.

Step 5: Add Root Vegetables

Peel and cut 2 medium potatoes, 1 medium yucca, and 2 green plantains into bite-sized pieces.

Add the potatoes, yucca, and green plantains to the pot.

Stir gently to mix them in, ensuring the vegetables are fully submerged in the liquid.

Cover the pot again and simmer for an additional 20 minutes.

Step 6: Add Ripe Plantains

Peel and cut 2 ripe plantains into bite-sized pieces.

Add the ripe plantains to the pot (they cook faster than green plantains, so they’re added later to prevent them from breaking apart).

Stir gently, then cover and simmer for another 10 minutes, or until all the vegetables are tender and the stew has thickened slightly.

Step 7: Adjust Seasoning

Taste the stew carefully with a spoon.

If needed, add more salt and black pepper to suit your preference.

Stir gently to distribute the seasoning evenly throughout the stew.

Step 8: Rest the Stew

Take the pot off the heat.

Let the stew sit, covered, for 5 minutes to allow the flavors to meld together.

Step 9: Serve

Ladle the Tapado Olanchano into large bowls, making sure each serving includes a mix of meats, plantains, and vegetables.

Garnish each bowl with a sprinkle of fresh chopped cilantro and a lime wedge on the side.

For an authentic experience, serve with freshly made tortillas or a side of white rice.