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Sancocho

Sancocho with Pisqueya

root vegetable hearty soup.

Serves 8

INGREDIENTS
*for a vegan sancocho, substitute meat for 2lbs of kidney beans.

- 4 garlic cloves, crushed with a pilon (mortar and pestle)
- 1/2 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 1 teaspoon oregano
- 3 celery sticks
- 6 sprigs of cilantro
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons Pisqueya Smoky Hot
- 1 quart water
- 1 cup vinegar
- 1 cup lemon juice
- 3 green plantains, peeled and sliced into 1-inch pieces
- 1 cassava / yuca, peeled and sliced into 1-inch pieces
- 1 Kabocha Squash (auyama), peeled and sliced into 2-inch pieces
- 2 taro / yautia, peeled and sliced into 1-inch pieces
- 3 potatoes, peeled and sliced into 1-inch pieces
- 1 yam, peeled and sliced into 1-inch pieces
- 2 green bananas
- 2 carrots, peeled and sliced into 1 - pieces
- 1 whole hen (or chicken) cut into 10 – 12 pieces
- 1 lb of pork ribs cut into small pieces

METHOD

1. Clean hen and ribs by submerging in vinegar and lemon. Cut and discard the excess fat and skin.
2. After submerging and cleaning the bird, set aside.
3. Heat the oil in a large pot over medium heat.
4. Add the meat and squash.
5. Season with garlic, onion, pepper, oregano, 2 celery sticks, salt and pepper
6. Cook over low heat until meat is tender.
7. Once the meat is tender, cover it in water.
8. Once the water evaporates, refill pot and continue to boil for an additional 10 minutes. Remove from heat and strain broth.
9. To the strained broth, add plantains, taro, cassava, carrots, potatoes and yam. Boil until soft and add additional water if necessary.
10. Add tender meat back into the boil.
11. Ten minutes before serving, add celery, cilantro and Pisqueya.
12. Serve with a side of white rice and avocado, accompanied with a bottle of Pisqueya.

¡Buen Provecho!



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