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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Jay Dark
[email protected]This sancocho is a great dish to serve at a party. It's easy to make and everyone loves it.
Lydiah Kubo
[email protected]I'm not a fan of spicy food, but this sancocho was just the right amount of heat for me.
Hussein Alomar
[email protected]This sancocho is a great way to get your kids to eat their vegetables.
Namwanje Fahima
[email protected]I love the smoky flavor that the smoked paprika adds to this sancocho.
muhammad khurshid
[email protected]This sancocho is a great way to warm up on a cold winter day.
Michael Horst
[email protected]I made this sancocho in my slow cooker and it turned out perfectly. It's a great way to have a delicious meal without having to spend all day in the kitchen.
nalweyiso bushirah
[email protected]This sancocho is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and satisfying meal.
Ritaj10 Ritaj
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The sancocho was still delicious.
cynthia atieno
[email protected]This sancocho is a great way to use up leftover vegetables. I added some carrots, celery, and potatoes to mine and it turned out great.
Oliver Ihechi
[email protected]I love the versatility of this recipe. You can add or remove ingredients to suit your own taste.
Robin Yerton
[email protected]This sancocho is a great way to impress your guests. It's a showstopper dish that is sure to wow everyone at the table.
Kwah Shaka 3
[email protected]I followed the recipe exactly and the sancocho turned out perfectly. It was so good that I ate two bowls!
Tefo Tabengwa
[email protected]The sancocho was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder next time.
Abid Bhatti
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover chicken or beef.
Cutter Steptoe
[email protected]This sancocho is the perfect comfort food. It's hearty, flavorful, and satisfying.
Sardar Shahzaib
[email protected]I'm not a big fan of sancocho, but this recipe changed my mind. The broth was rich and flavorful, and the meat was fall-off-the-bone tender.
Damion Thompson
[email protected]The sancocho was easy to make and turned out delicious. I especially liked the addition of the plantains and corn.
Emery Bacerra
[email protected]This sancocho was a hit at my party! Everyone loved the flavorful broth and tender meat. I will definitely be making this again.