This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.
• 1/4 cup vegetable oil
• 2 1/2 pounds chicken pieces
• 1 pound country-style pork ribs
• 1 pound stew beef, cubed
• 1 package frozen banana leaves, thawed
To make the meat, pour the oil into a large, heavy-bottomed skillet over medium high heat and working in batches, sear the chicken, pork and beef. Remove them from the heat.
Preheat the oven to 350 degrees F.
Wash and dry the banana leaves, then cut them in half lengthwise. In a very large clay pot or Dutch oven, arrange the leaves in the bottom of the pot, emanating in a fan pattern. Arrange the browned meats on the bed of leaves, then pour the blended sauce over the meat. Fold the banana leaves, one at a time, over the top of the meat. Anchor the leaves with a small plate, then cover the pot and bake for 1 hour.