Sancocho
SANCOCHO
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!
SANCOCHO
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!