2 cups beer
1 cup white wine
2 onions , thinly sliced
3 cloves garlic , crushed
1 red bell pepper , diced
1 lb pork ribs
1 teaspoon freshly ground allspice
Juice of 1 lime
3 cloves
1 cinnamon stick
½ teaspoon mustard seeds
½ cup pineapple or apple cider vinegar
1 lb prunes , pitted
1 lb large golden raisins
8 bay leaves
4 large tomatoes , peeled, seeded and diced
4 oz. large green olives , pitted
3 potatoes , diced
1 red hot pepper , thinly sliced
2 carrots , grated
5 tablespoons vegetable oil
Salt
Brush all the pieces of rooster or hen with lime juice. In a large bowl, combine the rooster, pineapple vinegar (or cider vinegar), beer, garlic, onions, red bell pepper, mustard seed and allspice. Cover and marinate for 8 hours in the refrigerator. At the end of these 8 hours, remove the pieces of poultry from the marinade and reserve the marinade. In a large Dutch oven, heat the vegetable oil over medium heat and sauté the pieces of rooster until golden brown. Remove the rooster pieces from the pan and, in the same oil, fry the pork until golden. In a large pot, put the rooster and pork previously fried, then add the cloves, chili pepper, and all the reserved marinade. Cover the pot and cook on high heat. As soon as it is boiling, lower the heat and cook on a low heat for 1 hour and 15 minutes. Add the white wine, prunes, raisins, olives, potatoes, cinnamon stick, bay leaves, tomatoes and carrots over high heat. When the boiling point is reached, lower the heat and cook on low-medium heat for 40 minutes, or until the sauce thickens. At the end of cooking, if the sauce is too liquid, increase the heat if necessary to thicken the sauce.