Baho

Ingredients

2 pounds (900 g) beef chuck or brisket, cut into large chunks
1 pound (450 g) pork belly, cut into large chunks
1 pound (450 g) plantains, peeled and sliced
1/2 pound (225 g) yuca (cassava), peeled and cut into chunks
1/2 cup (120 ml) orange juice
1/2 cup (120 ml) lime juice
1/4 cup (60 ml) vegetable oil
1 onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, chopped
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions

Marinate the Meat

In a large bowl, combine the beef and pork with orange juice, lime juice, and a pinch of salt and black pepper. Mix well and marinate in the refrigerator for at least 1 hour, preferably overnight.

Prepare the Base

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for another 1 minute.

Cook the Meat

Add the marinated beef and pork to the pot. Brown the meat on all sides, about 5-7 minutes.

Stir in the chopped red bell pepper, tomatoes, cumin, paprika, oregano, and bay leaf.

Season with additional salt and black pepper to taste.

Add Vegetables

Pour in enough water to just cover the meat. Bring to a boil, then reduce the heat to low.

Cover and simmer for 1 hour, or until the meat is tender.

Add Plantains and Yuca

Add the plantains and yuca to the pot. Stir well and cook for an additional 30 minutes, or until the vegetables are tender and the flavors have melded together.

Finish

Remove the bay leaf and adjust seasoning if necessary.

Garnish with chopped fresh cilantro before serving.