Mexican Cazuela (Cazuela Mejicana)

Ingredients

• 1 good hen, cut in small pieces
• chancho (pork), breast or ribs
• ham with its tocino
• 1 sausage or chorizo
• beef
• potatoes
• onion
• tomato, seeded and peeled
• white cabbage hearts
• chancho (pork) fat
• green ajíes (Andean chilies), seeded
• salt
• pepper
• 2 ladles broth
• oregano
• huacatay (Andean black mint)
• thyme
• bay leaf
• fresh cheese, in slices
• cooked egg yolks
• oil
• vinegar

Instructions

1. Cut small the hen, pork, ham with tocino, sausage or chorizo, beef, potatoes, onion, seeded-and-peeled tomato, and white cabbage hearts.
2. In pork fat, fry seeded green ajíes and onion rounds, then mix in the chopped meats with salt and pepper.
3. When half fried, add two ladles of broth, the vegetables, oregano, huacatay, thyme, and bay; boil, adding broth if it thickens.
4. In the last boil add well-mashed cooked potatoes and slices of fresh cheese.
5. Before serving, spread in the base of the tureen a beaten mix of cooked egg yolks dissolved in oil and vinegar.