RECETAS Y COCINA

Ingredients

• 2 lb boneless chicken, use a combination of boneless breasts and thighs
• 2 lb lean stew beef
• 2 lb lean pork
• 4 onions, coarsely chopped
• 1/4 lb salt pork, thinly sliced
• 2 cups peeled, cubed potatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon mixed spices (use a combination of cloves, nutmeg, cinnamon and allspice)
• 2 cups chicken stock
• Pastry for a double crust 9-inch pie

Preparation

Cut all the meats into 1-inch chunks. Place in a large bowl along with the onions.

Cover and refrigerate for at least 12 hours or overnight.

Using a large casserole or cast iron Dutch oven, layer the salt pork on the bottom.

Preheat oven to 400F.

Place 1/3 of the meat cubes on top of the salt pork, then top the meats with 1/3 of the cubed potatoes.

Season with salt, pepper and spice mixture.

Roll out the pastry into a circle large enough to cover the above layers.

Place the pastry round on top of the potatoes and cut a small round hole in the center.

Repeat with 2 more layers of meat, potatoes and seasonings.

Cover with the remaining pastry, cutting a small hole in the center.

Carefully and slowly pour the chicken stock into the hole.

Place a cover on the dish. Place in the oven for 45 minutes or until the liquid is simmering.

Reduce heat to 250F and bake, covered, for 5 to 6 hours.

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