Cocido for the Comedor 3 tablespoon olive oil 1 tablespoon cumin 1 teaspoon oregano 1 EACH: green, yellow and orange bell peppers, chopped 1 onion sliced 2 cloves of garlic, minced 1 jalapeno, deseeded and minced Kosher salt and black peppercorns to taste (start with about 1 teaspoon each) 2 lbs. pork shoulder or beef shank, cut into chunks 4 cups of water 4 cups chicken broth 2 Large russet potatoes, peeled and cut in 1 inch chunks Other optional vegetables depending on the season and what's on hand might include: 1 16 oz. can hominy or posole, drained 1 carrot cut in 1/2 inch pieces 2 ears of corn cut into 8 pieces 1 zucchini, cut into thick slices, or chayote 1 yellow summer squash, cut into thick slices 1/4 head of Cabbage thinly sliced Garnishes might include: Cilantro, avocado, radishes, fresh salsa Corn tortillas hot and slathered in butter, yellow rice Instructions Season meat with salt and pepper. Set it aside. Heat a large Dutch oven over medium heat. Add oil. Sauté the peppers, onions and garlic in oiluntil limp and beginning to brown, stirring. Then brown the meat in the oil with spices (cumin and oregano). Add water and broth and bring to boil. Skim foam from surface. Cover loosely and simmer for about 2 1/2 hours or until the meat is very tender. Add potato and carrot and simmer for about 25 minutes. Add corn and posole cover and simmer 15 minutes. Then add zucchini, squash and cabbage and cover and simmer 10 minutes or until slightly soft. Taste and adjust seasoning with more salt and pepper as needed. To serve, ladle broth, meat, and some of each vegetable into large soup bowls. Top each serving with cilantro, radishes and av0cado. Serve with lime wedges. Hot sauce is optional. Serve with yellow rice, corn tortillas, salsa and chopped mixed fruit on the side. Everybody Eats News | Sustainable Food - Sustainable Living | Copyright 2011 | All Rights Reserved | EverybodyEatsNews.com.