Creole Ajiaco with Corn Balls

In a large pot, boil the chicken pieces in plenty of water with salt for 30 minutes.

Add the pork, pumpkin, and corn pieces. Continue boiling for another 30 minutes, skimming off any foam that rises to the surface.

Add the chopped green bananas, sweet potato, cassava, and ripe bananas.

Cook for another 20 minutes or until all ingredients are tender.

In a separate pan, sauté the chopped pepper, onion, garlic, and tomato sauce with a little water.

Let it cook over low heat for 10 minutes.

In a mortar or bowl, combine grated corn, salt, milk, butter, and minced garlic. Mix well.

Shape the mixture into small balls. Add them to the stew and cook for 10 minutes.

Add cilantro and lime juice. Season with salt and pepper.

Serve the ajiaco criollo hot, topped with corn balls and a drizzle of lime juice for added flavor.

Mix cornmeal with water and salt to form a dough. Shape into small balls.

In the final 15 minutes of cooking, add corn balls to the stew. Cook until they float and are cooked through.