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Sancocho

SANCOCHO


root vegetable hearty soup.
Serve: 8

Sancocho with Pisqueya

INGREDIENTS

*for a vegan sancocho, substitute meat for 2 lbs 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!



SANCOCHO

Sancocho with Pisqueya

root vegetable hearty soup.
Serve: 8

INGREDIENTS

*for a vegan sancocho, substitute meat for 2 lbs 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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