Sancocho

1. Cut into large portions the meats. Combine these in a large pot with the water, salt and corn. Cook on high heat and when it boils, remove the foam. Reduce the heat to low, cover and cook for 1 hour. 2. Peel and cook the vegetables. 3. Heat the oil in moderate heat. Add the condiments and tomato sauce. Cook for 3 minutes and add the broth. Add 1/4 teaspoon of salt. 4. Add the vegetables and the culantro and raise to moderate heat. Cook for 30 minutes or until the vegetables soften. 5. Remove from heat, remove the green plantains and mashed in the mortar, shape into balls with the palm of your hand and add them to the soup so the broth will thicken as desired. For a thicker broth mash with a fork some of the vegaetables and add to the broth.