True Dominican Sancocho (Latin 7-Meat Stew)
Chop and dice all vegetables to a uniform size.
You can use both bone-in and boneless beef, pork, and chicken. If using boneless, cut meats to roughly the same size.
You can add batatas as an extra starch vegetable, or substitute it for the eddeos.
Chicken bouillon cubes may be substituted for the beef cubes.
1 large naranja agria (bitter orange) may be substituted for the lemon.
In the last 10 to 15 minutes of cooking you can remove the lid to help the thickening process.