La petite recette du week-end ► Le Sancocho, un plat typique de Panama

Cut the chicken, beef, and pork into large chunks.

Heat a large pot over medium heat and add the meat.

Brown the meat on all sides for about 5-7 minutes.

Add chopped onion, garlic, and bell pepper to the pot; sauté until fragrant, about 3-4 minutes.

Pour in enough water to cover the meat and bring to a boil.

Reduce heat to low and simmer for 30 minutes, skimming off any foam.

Peel and chop the yucca, plantains, potatoes, and carrots into large pieces.

Add the chopped vegetables to the pot along with the corn.

Season with salt and black pepper to taste.

Continue to simmer for another 30-40 minutes, until the vegetables are tender.

Add chopped cilantro and the juice of one lime before serving.

Serve hot in bowls, garnished with additional cilantro and lime wedges.

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