Steps
1. Saute the ham, onions, green pepper, tomato, and garlic in the olive oil.
2. Add chicken bouillon cube, basil, oregano, vinegar, and dissolved tomato paste. Cook for 5 mn over low heat, stirring occasionally.
3. Add the heart of palm, cover and simmer for 20 mn, or until vegetables are tender, but firm.
4. Remove the cover, raise the temprature to medium-high, and cook for 10 more mn, stirring occasionally.
5. Serve hot. This dish is a perfect company for beef, fish, and poultry.

Source
Dominican Cookbook

Serving
4