1 1/2 pounds pork ribs
4 pieces of chicken, thighs or wings
1/2 pound beef loin
1 pound pumpkin, cut in 2-inch pieces
2 sweet potatoes, cut in 2-inch pieces
2 pounds of yuca, cut in 2-inch pieces
1 large carrot, cut in 2-inch pieces
1 ear of corn, cut in 4 pieces
1 pork sausage
1 smoked sausage or blood sausage
1/4 pound bacon
Salt to taste
The night before preparing, marinate pork ribs, chicken and beef loin in lime juice, crushed garlic, salt, and pepper.
The next day, drizzle olive oil in a large pot and start browning the pork ribs, beef loin, and chicken. Add the pumpkin, sweet potatoes, yuca, carrots, sausages, bacon, along with 2 cups of water. Cover pot and let ingredients cook and flavors blend for about 90 minutes. Stir occasionally and add water if pot seems too dry. Take sausage out, cut into 3 inch pieces and place back in the pot. Add the corn and cabbage leaves, cover and let cook for 20 more minutes. Add salt and pepper to taste.
While the cozido is cooking, cut ends from plantains and slit lengthwise to allow steam to penetrate. Place in steamer basket and cook for about 15 minutes.
For the pirão:
1 cup manioc flour
Pan juices from the cozido
Place the manioc flour in a bowl and pour hot juices from the cozido, whisking to incorporate the ingredients until you form a paste. Arrange the cozido over a platter garnished with cooked cabbage leaves and serve with rice, pirão, and plantains.
View article: The Brazilian Connection.