Colombian Vaho with a Twist

Ingredients

• 500g (1.1 lb) beef chuck, cut into chunks 500g (1.1 lb) beef chuck, cut into chunks
• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 yuca roots, peeled and cut into chunks 2 yuca roots, peeled and cut into chunks
• 2 ears of corn, husked and cut into thirds 2 ears of corn, husked and cut into thirds
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Season the beef and pork chunks with salt, pepper, cumin powder, paprika, and dried oregano.
3. 3.
   Grill the meat until nicely charred on all sides, then remove from the grill and set aside.
4. 4.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic, sauté until fragrant.
5. 5.
   Add the diced tomatoes and cook until they soften.
6. 6.
   Add the grilled meat, plantains, yuca, corn, bell peppers, and broth to the pot.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Vaho hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. If you prefer a firmer texture, opt for slightly green plantains.
• Yuca — Make sure to peel the yuca roots thoroughly, removing the tough outer layer before cutting them into chunks.
• Corn — Use fresh corn for the best flavor. If fresh corn is not available, you can substitute with frozen corn kernels.

Tips & Tricks

• For an extra burst of flavor, marinate the meat overnight with a mixture of lime juice, garlic, and spices before grilling.
• If you prefer a spicier Vaho, add a diced jalapeno or a pinch of cayenne pepper to the pot.
• Serve the Vaho with a side of Colombian arepas or crusty bread to soak up the delicious broth.
• Leftover Vaho can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Vaho in deep bowls, ensuring each serving has a generous amount of meat, vegetables, and broth. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the colorful bell peppers and slices of grilled meat on top of the Vaho before serving. This will create an enticing visual appeal.