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Smoky Hot Vegan Sancocho

SMOKY HOT VEGAN SANCOCHO


Serve: 4

Smoky Hot Vegan Sancocho

INGREDIENTS

  • 2 tbsps. avocado oil
  • 2 medium onions cut into thick slices
  • 4 large garlic cloves, shredded
  • ¼ cup sofrito
  • 2 tbsps. tomato paste
  • 1 tbsp. Pisqueya Sazón
  • 1/2 tbsp. Pisqueya Adobo
  • 2 ears of corn on the cob cut into wheels
  • 1 large carrot, peeled and cut into wheels
  • 1 green plantain, peeled and cut into wheels
  • ½ lb. malanga, peeled and cut into thick wheels
  • ½ lb. yuca, peeled and cut into chunks
  • ½ lb. pumpkin, peeled and cut into chunks
  • 5 1/2 cups vegetable broth plus 1/2 cup in a separate cup
  • 1 tbsp. white vinegar
  • Fresh recao (or long coriander) and cilantro, chopped
  • Sea salt and black pepper, to taste

METHOD

1) Heat oil on a 5 qt. pot over medium heat.

2) Sauté onion, garlic and sofrito until onion looks translucent, about 3 minutes.

3) Add tomato paste and Pisqueya Sazón and Pisqueya Adobo with the ¼ cup of broth. Mix well.

4) Add the plantain and the rest of the vegetables, 5 cups of broth, vinegar and recao, and boil over medium-high heat for about 8 minutes.

5) Reduce the heat to low and cook covered for 30 to 40 minutes, or until the plantain and root vegetables are fork tender.

6) Remove a few chunks of pumpkin from the stew and puree them with the remaining ¼ cup of broth.

7) Pour the puree onto the stew and mix well.

8) Serve with chopped cilantro and Pisqueya Smoky Hot sauce and enjoy with arañitas.

¡Buen Provecho!

SMOKY HOT VEGAN SANCOCHO

Smoky Hot Vegan Sancocho

Serve: 4

INGREDIENTS

  • 2 tbsps. avocado oil
  • 2 medium onions cut into thick slices
  • 4 large garlic cloves, shredded
  • ¼ cup sofrito
  • 2 tbsps. tomato paste
  • 1 tbsp. Pisqueya Sazón
  • 1/2 tbsp. Pisqueya Adobo
  • 2 ears of corn on the cob cut into wheels
  • 1 large carrot, peeled and cut into wheels
  • 1 green plantain, peeled and cut into wheels
  • ½ lb. malanga, peeled and cut into thick wheels
  • ½ lb. yuca, peeled and cut into chunks
  • ½ lb. pumpkin, peeled and cut into chunks
  • 5 1/2 cups vegetable broth plus 1/2 cup in a separate cup
  • 1 tbsp. white vinegar
  • Fresh recao (or long coriander) and cilantro, chopped
  • Sea salt and black pepper, to taste

METHOD

1) Heat oil on a 5 qt. pot over medium heat.

2) Sauté onion, garlic and sofrito until onion looks translucent, about 3 minutes.

3) Add tomato paste and Pisqueya Sazón and Pisqueya Adobo with the ¼ cup of broth. Mix well.

4) Add the plantain and the rest of the vegetables, 5 cups of broth, vinegar and recao, and boil over medium-high heat for about 8 minutes.

5) Reduce the heat to low and cook covered for 30 to 40 minutes, or until the plantain and root vegetables are fork tender.

6) Remove a few chunks of pumpkin from the stew and puree them with the remaining ¼ cup of broth.

7) Pour the puree onto the stew and mix well.

8) Serve with chopped cilantro and Pisqueya Smoky Hot sauce and enjoy with arañitas.

¡Buen Provecho!



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