If you have eight hungry friends to feed, this three meat stew goes
beyond "Cocido de Res" in ingredients and complexity.

Puchero de Tres Carnes (Three Meat Stew)

Serves eight people

Ingredients:
½ chicken in pieces
1 kilo of pigs' knuckles
½ kilo of stew beef
½ kilo of marrow bone
1 cup of garbanzos soaked in water until softened
1 sliver of cinnamon
8 peppercorns
1 teaspoon of sassafrass
1 head of garlic, roasted
1 onion, roasted
2 bunches of mint
4 bunches of cilantro
2 chayotes cut in four parts, lengthwise
2 large sweet potatos
2 green plantains (these plátanos machos are larger than a regular
plantain and have a thick skin)
2 large tender squash
2 large carrots
1 kohlrabi
2 cabbages cut in large pieces
2 ears of corn cut in pieces
100 grams of thick fideo.
36 small white corn tortillas

For the salpicón
8 radishes finely shredded
1 purple onion, finely shredded
1 handful of cilantro finely shredded
juice of two Yucatecan bitter oranges (or half lemon juice, half
regular orange juice)

To accompany the stew:
chopped avocado
salpicón
white rice
salsa tamulada of habanero chile (see previous Poc-Chuc post for
details)

Preparation:
Put the meats and garbanzo, cinnamon, peppercorns, sassafrass, head of
garlic, onion, mint, and cilantro in a stew pot and cover with water
to cook. Salt to taste.

Add the green vegetables in the middle of cooking and let everything
cook until the meat and vegetables are tender. Remove the vegetables to
avoid overcooking and add the vermicelli to cook over low fire for the
last ten minutes.

The salpicón: Mix all the ingredients

Serving: Serve in soup bowls. Arrange the meat in the center of a large
round platter, surrounded by the vegetables. Serve the broth in a soup
bowl, accompanied with the rice, the salpicón and the salsa tamulada
separate. Add the salsa cautiously. Eat the corn tortillas to dredge
the chile from inside your mouth if you add too much salsa.

This sounds great. I really appreciate you including how to seve this
as well.

Another winner!