First you make the caldo, or broth.
You boil together all your otherwise undesirable
meats. Throw in some pollo, cerdo, y carne.
Apparently in the costal regions they even use fish.
Then, after you've made the caldo, take all
those meats back out. Pour the broth
into your bowl. Add some bits of cooked
yucca, papa, maiz de chocolo, aguacate, pique
and then add whatever meat you want back in.
So delicious that sometimes you need the
extra big bowl to fix your Sancocho.