Sancocho, a Colombian stew

Inspired by Ken's childhood, our trip to a Jackson Heights, Queens, restaurant en route to JFK airport to drop Lindsey off for her trip to Jordan, and the leftovers from same restaurant!!

Ingredients:

water
1 package oxtail (4-6 pieces)
2 green plantain, peeled and quartered just before being added to the pot
2 ears of corn on the cob, cut into pieces
1 pound yucca, peeled and cubed
3 medium potatoes, scrubbed and cubed
pieces of pumpkin
5 stalks green onion
cilantro, chopped
2 cloves garlic
salt, pepper, and cumin to taste

Directions:

Fill a large pot with water (12-16 cups). Cook the oxtail and green onion at a low boil for about an hour or until the meat is nearly cooked. (Ken remembers any meat)

Add plantain and cook at a low boil for 25 minutes. Add the yuca, garlic, salt, pepper, and cumin. Simmer for 10 minutes. Add corn on the cob and a heaping spoonful of chopped cilantro. Simmer for 15 more minutes. Serve with a side of white rice. Top each bowl of soup with a pinch of cilantro.

If you don't like some of the vegetables or can't find them, you can just leave them out (I don't usually add the pumpkin). You can also add a diced zucchini when you add the corn. If you don't use cilantro regularly, be careful-it can be overpowering if you use too much. I usually don't add cilantro while it is cooking but put a bowl of chopped cilantro on the table, so that everyone can have as much (or as little) as they want.