Lamb and chicken soup

Directions

1. In a pressure cooker with one and a half quarts of water , cook the beef for one hour.  Add pieces of the lamb and chicken, having first washed and cleaned them.

2. Fry the green chili peppers until they are slightly black. Remove the stems and seeds and blend. Add to the soup. Slice (julienne style) and add the carrots, turnips, pumpkin, onions, celery, red pepper and salt to taste. When the meats are nearly fully cooked, add the whole (peeled) potatoes and boil until tender.

3. Meanwhile, in a second pot with plenty of water, cook the corn and anise and add the sugar.

4. Once the potatoes and meat are fully cooked add the wine, beer, bay leaves and oregano and allow to boil.

5. Serve in a bowl, with one piece of each type of meat, potatoes, vegetables and corn.

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