CARIBBEAN STYLE SANCOCHO
What makes this version Caribbean is the use of vegetables found more commonly in the Caribbean. DH is from Colombia and has never heard of some of these ingredients. I've provided several options as far as the vegetables go so you can use whatever you can find. Green plantain, yautia, yucca root, potatoes all have a neutral taste. The yellow platain, sweet potato, batata, and squash are slightly sweet. I don't know if you have a secret way to cut the corn into rounds, but I find that I have to cook the corn first to soften the cob. I add it add serving time.
Provided by threeovens
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large Dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes.
- Stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long).
- Add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes.
- NOTE: You may find the corn difficult to cut into rounds. What I do is cook it first either by boiling or in the microwave. This softens the cob so it is easier to cut. I add the corn at serving.
Nutrition Facts : Calories 449.7, Fat 13, SaturatedFat 3.3, Cholesterol 62.4, Sodium 2480.4, Carbohydrate 41, Fiber 5.6, Sugar 12, Protein 42.1
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Farrukh Awan
[email protected]This sancocho is a bit too spicy for my taste, but I'm sure it would be perfect for someone who enjoys spicy food.
Nishal Aminasha
[email protected]I can't wait to try this sancocho recipe. It looks so delicious!
Unsjsbs Jjsisbs
[email protected]This sancocho is a great way to use up leftover meat and vegetables.
Faryal Mughal
[email protected]I love the addition of the plantains and corn on the cob to this sancocho. It gives it a unique and delicious flavor.
Homson Gideons
[email protected]This sancocho is the perfect dish for a party. It's easy to make and always a crowd-pleaser.
Alix Felix
[email protected]I'm not a big fan of sancocho, but this recipe changed my mind. It's so flavorful and satisfying.
Ravikisan yadav
[email protected]This sancocho is a must-try! It's packed with flavor and sure to please everyone at your table.
Darnnel Jones
[email protected]I love this recipe! It's so easy to follow, and the sancocho always turns out delicious.
Leona Mcneil
[email protected]This is the best sancocho I've ever had! The broth is so flavorful, and the meat and vegetables are cooked to perfection.
Ratul Hossen
[email protected]I made this sancocho for a potluck, and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making it again.
Harymah Naddamba
[email protected]This sancocho is the perfect comfort food. It's hearty and flavorful, and it always hits the spot. I love serving it with a side of rice and beans.
Inyinbor Daniel
[email protected]The flavors in this sancocho are amazing! The combination of the different meats and vegetables creates a really rich and complex broth. I highly recommend this recipe.
Rashimie 256
[email protected]This was my first time making sancocho, and it turned out great! The recipe was easy to follow, and the dish was absolutely delicious. My family loved it.
Jasmin Alonzo
[email protected]I'm a big fan of sancocho, and this recipe didn't disappoint. The broth was incredibly flavorful, and the meat and vegetables were cooked to perfection. I especially loved the addition of the plantains and corn on the cob.
M McLeod
[email protected]This sancocho was a hit at my last party! Everyone loved the rich, flavorful broth and the tender meat and vegetables. I'll definitely be making it again soon.