Puchero (Mexican Stew)
(This stew is similar to the Caribbean Sancocho. It is a delight and a dish by itself.)

1 lb (450 g) beef stew meat, cut in 2-inch (5 cm) cubes
1 lb (450 g) lamb stew meat, cut in 2-inch (5 cm) cubes
1/2 lb (225 g) ham, diced
1 chicken, cut into serving pieces
1 large onion, sliced
3 cloves garlic, chopped
1 cup (250 ml) corn kernels
1 cup (250 ml) canned garbanzo beans, drained
3 - 4 medium carrots, sliced
3 - 4 turnips, peeled and sliced
3 - 4 zucchini or yellow squash, sliced
1 small cabbage, cut into wedges
1/2 lb (225 g) sweet potatoes, peeled and sliced
1/2 lb (225 g) white potatoes, peeled and sliced
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
2 - 3 firm bananas, peeled
3 - 4 peaches, peeled and quartered
3 - 4 pears, peeled and quartered
Chopped coriander (cilantro leaves) and lime wedges for garnish

Combine all the meats in a large pot with enough water to cover. Add the onion and garlic and bring to a boil over high heat. Reduce the heat and simmer covered for 90 minutes. Add the corn, garbanzos, carrots, turnips, zucchini, cabbage, sweet potatoes, white potatoes, salt, and pepper. Simmer covered until the vegetables are tender, 20 to 30 minutes. Meanwhile, heat the vegetable oil in a skillet over moderate heat and saute the bananas until golden brown. Combine the peach and pear quarters in a saucepan with a little water and bring to a boil over moderate heat. Simmer covered for 10 minutes. Arrange the meats, vegetables, and fruits on a large platter. Strain the soup and serve garnished with chopped cilantro and lime wedges as a first course, followed by the meats, vegetables, and fruits. Serves 6 to 8.