sancocho
Cuisine: Dominican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 Lb Stewing Beef
  • 1 Lb Beef with Bones (ox tail, short rib are good choices)
  • 1 Lb Chicken Breast
  • 2 green plantains
  • 1 lb of cassava or yuca*
  • 1 lb of white yam*
  • 1 lb of eddoes or yautia*
  • 1/2 lb of potatoes
  • 1/2 of an Acorn Squash, peeled
  • 1/2 C Onion, Chopped
  • 1/2 C Green Pepper, Chopped
  • 6 Garlic Cloves, Crushed (use fresh garlic)
  • Small bunch of coriander or cilantro
  • 2 large naranja agria (sour oranges)
  • 'sopita' aka chicken boullion to taste
  • 4 Quarts of Water
Instructions
  1. Cut meat into 1 to 2 inch chunks
  2. Toss all meat in a large bowl with the juice of 2 sour oranges (naranja agria), onions, green pepper and garlic and set aside to marinate
  3. Cut all vegetables to 1 inch chunks and set aside
  4. In a large pot, pour a little oil and sear all of the meat
  5. Once you get the meat evenly browned, add onions, peppers and garlic.
  6. Cook meat and aromatics until they start to sweat.
  7. Add half of water and 1 chicken bouillon and cover.
  8. Cook meat over medium heat for 30 minutes.
  9. Add all of the chopped vegetables and remaining water along with another chicken bouillon and a handful of cilantro/coriander leaves, stir and cover.
  10. Stir sancocho every 15 to 20 min and add more water as needed.
  11. Simmer over medium-low heat until all vegetables are tender.
  12. Add salt and pepper to taste.
Notes
This recipe feeds an army - left overs store very well in the fridge or freezer. OR cut the recipe down by half :-)
Recipe by VIANESSA CASTANOS at http://vianessa.com/blog1/sancocho/