1. Heat the oil in a large Dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes. 2. Stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long). 3. Add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes. 4. NOTE: You may find the corn difficult to cut into rounds. What I do is cook it first either by boiling or in the microwave. This softens the cob so it is easier to cut. I add the corn at serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
