Annato (also called achiote), optional, for coloring
Small onion, chopped
Green pepper, chopped
Small tomatoes, chopped
Instant corn flour
Garlic cloves, minced
Medium carrots, chopped
Celery stalks, chopped
1 package (10 ounces)
Medium zucchini, chopped
Medium chayote, chopped (added zucchini can be used instead)
In large pot, combine water, annato, bay leaf, half of onion, green
pepper, and 1/2 teaspoon of mint. Bring to boil.
In bowl, combine chicken, beef, other half of onion, tomato,
oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch
meatballs. Place meatballs in boiling water and lower heat. Cook
over low heat for 30–45 minutes.
Add carrots, chayote, cabbage, and celery. Cook over low heat for 25
minutes. Add corn and zucchini. Cook for another 5 minutes.
Garnish with cilantro and rest of mint.
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