3 qts. (12 c.) water
1 tbsp. salt
1 onion, peeled, coarsely chopped
2 tomatoes, coarsely chopped
1 green pepper, seeded and coarsely chopped
3 fresh cilantro leaves, coarsely chopped
2 fresh corn kernels, halved and coarsely chopped

B:
1 lb. lean beef
1/2 lb. lean pork meat with bone

C:
1/2 lb. white yautia, peeled and diced
1/2 lb. yellow yautia, peeled and diced
1/2 pumpkin or squash, peeled and diced
1/2 lb. potatoes, peeled and diced
1/2 lb. nome, peeled and diced
1/2 lb. sweet potatoes, peeled and diced

D:
1 lg. green plaintain, peeled and quartered
1 lg. ripe plaintain, peeled and quartered

E:
1 tbsp. salt
1/2 c. tomato sauce

1. In a large, 12 quart kettle, combine ingredients included in A. Bring rapidly to boil.

2. Clean and wash meats. Cut into 1 inch cubes. Add meats and bone to kettle. Cover, reduce heat to moderate, and cook for 1 hour.

3. Wash vegetables included in C and add to the kettle.

4. Rinse green plaintain rapidly in salted water. Drain and add to kettle together with ripe plaintain.

5. Add salt and tomato sauce and bring rapidly to a boil. Cover, and cook over moderate heat for 45 minutes.

6. Uncover, remove pieces of green plaintain, mash turn into small balls, and add to kettle. Boil rapidly for 1 minute. Serves 8.

Note: Yautia as known in PR is known in panama as Otoe and in Hawaii and U.S. as tarot root.