Marinade

• ½ white onion
• 4 green onions, stalks only
• 5 garlic cloves
• 4 tbsp food coloring/all-purpose seasoning (Triguisar, Sazón Goya or homemade)
• 3 cups (720 ml) water
• Salt and pepper to taste

Guiso (Seasoned Sauce)

• 2 tbsp olive oil
• ½ white onion, finely chopped
• 4 green onions, stalks only, finely chopped
• 2 garlic cloves, finely chopped
• ½ red bell pepper, finely chopped
• 4 tomatoes without seeds, finely chopped
• 1 tsp food coloring/all-purpose seasoning (Triguisar, Sazón Goya or homemade)
• 1 chicken bouillon
• Salt and pepper to taste
• ½–1 (120-240 ml) cup water

Filling

• 1 lb pork belly, cut into 15 pieces
• 15 small pork ribs
• 15 chicken pieces (drumsticks, thighs, breasts, wings)
• 4 medium red potatoes peeled, cut into slices and soaked in water with salt and color
• 3 medium carrots peeled, cut into slices and soaked in water with salt and color
• 15 sprigs Italian parsley
• 2 cups (16 oz) cooked chick peas (I usually use one can)
• 1 lb Colombian longaniza, Colombian chorizo or kielbasa cut into 15 pieces

Masa (Dough)

• 8 cups (1.89 liters) water
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 chicken bouillon
• 1 tbsp food coloring/all-purpose seasoning (Triguisar, Sazón Goya or homemade)
• Salt to taste
• 1½ lb pre-cooked white corn meal
• 1 cup (150 g) frozen or raw sweet peas

Wrapping

• 3–4 16 oz bags frozen banana leaves
• Butcher string