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Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.
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Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
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A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot . Crocks, or "preserving crocks", were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables.
Cazuela de mariscos is a popular seafood stew from the Caribbean region of Colombia (especially Cartagena, Barranquilla and Santa Marta). [1] [2] Its preparation, as well as its ingredients, tend to vary slightly in different regions.
Calypso beans are best known for the distinctly colored variety, with a striking contrast of black and white. [4] The beans are half black, half white, with one or two black dots in the white area, though there is also a red and white variety.