Ajiaco Santafereño

Method

Bring the stock to a boil in a large pot with the chopped spring onions, garlic, and coriander stalks reserved from the leaves. Add the chicken breast and beef shin, then simmer for 25 minutes until the meats are partially cooked. Add the waxy potatoes cut into chunks and the corn cobs cut into thirds, continuing to simmer for 15 minutes. Stir in the yellow and purple potatoes cut into medium chunks and season generously with salt and pepper, then cook for a further 20 minutes until all potatoes are tender. Remove the meat when cooked, shred the chicken, and cut the beef into small pieces, then return to the pot. Add the cooked rice and fresh coriander leaves just before serving. Ladle into bowls and accompany with guacamole and soured cream on the side for guests to add to taste.