| | MEAT |
| 2 | qt | Water or stock |
| 2 | | Onions, peeled and quartered |
| 1 | lb | Carrots, peeled and cut into chunks |
| 2 | | Heads garlic, peeled and separated into cloves |
| 3 | | Sprigs marjoram,; stems removed |
| 3 | | Sprigs thyme,; stems removed |
| 2 | ts | Sea salt,; or to taste |
| 2 1/2 | lb | Boneless pork butt |
| 3 | | Whole chicken breasts, bonein,; cut into quarters |
| | STEW |
| 2 | lg | Yams,; unpeeled |
| 1 | | Pineapple, peeled and; cut into chunks |
| 3 | | Ripe plantains,; in their peels |
| 7 | oz | Ancho chiles |
| 4 | oz | Pine nuts |
| 6 | | Cloves garlic,; peeled |
| 1 | lb | Ripe tomatoes,; sliced |
| 2 | | Cloves |
| 1/4 | ts | Cinnamon |
| 1 | pn | Freshly grated nutmeg |
| 1 | ts | Thyme,; stems removed |
| 1 | | Sprig marjoram,; stems removed |
| 1 | tb | Dried oregano,; crumbled |
| 1/2 | c | Olive oil |
| 2 | ts | Sea salt |
| 1/2 | ts | Freshly ground black pepper |
| 3 | tb | Brown sugar |
| 12 | c | Broth (from cooking meats) |
| 3 | | Apples, peeled, cored, and; cut into chunks |
| 24 | | Prunes,; pitted |
