Sancocho Beef Stew - cooking recipe

Ingredients

1 lb beef stew meat or 1 lb boneless pork roast, cut into 3/4 inch pieces
2 tablespoons cooking oil
1 medium onion, sliced and separated into rings
2 garlic cloves, minced
4 cups water
1/2 lb chorizo sausage or 1/2 lb Italian sausage, sliced
1 medium winter squash, peeled and cubed (3 cups)
1 medium yam, peeled and cubed (1 cup)
1 large plantain, peeled and sliced (1 cup)
1 large green pepper, sliced
1 (9 ounce) package frozen green beans (may use fresh)
1 (8 3/4 ounce) can whole kernel corn
1 (7 1/2 ounce) can tomatoes, cut up
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1 teaspoon salt
additional salt and pepper

Preparation

In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan. Add 4 cups of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender. Skim off the fat.