Sancocho
Hearty Caribbean root vegetable and meat stew.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Brown the meats: In a large, heavy pot, heat 2 tbsp of oil. Season the beef and chicken with salt and pepper, and brown them in batches over medium-high heat.
- 2
Sauté sofrito: Return all meat to the pot and add the sofrito. Sauté for 3-5 minutes until highly fragrant.
- 3
Start the stew: Pour in 8 cups of beef or chicken broth, bring to a boil, then reduce to a simmer. Cover and cook the meats for 1 hour until the beef begins to tenderize.
- 4
Add root vegetables: Peel and chop the yuca, sweet potato, and green plantain into large chunks. Add them to the pot along with the corn rounds.
- 5
Thicken and finish: Simmer for another 45 minutes. The green plantain and yuca will begin to break down slightly, naturally thickening the broth. Serve hot with avocado and a side of white rice.
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