SANCOCHO (DOMINICAN MEAT AND VEGETABLES STEW)
Sancocho is a meats and vegetables stew, enjoyed in Latin America and the Spanish Caribbean islands. It's made of a variety of meats and starchy vegetables such as plantains, yuca and yautia, and served with a side of white rice and avocado.
Provided by Vanessa
Categories Main Dish Soup Stew
Time 2h
Number Of Ingredients 22
Steps:
- Trim the excess fat of the meat and rinse well with lemon juice or vinegar.
- To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano and sofrito. Mix it all together to coat the meat well.
- In a 6 qts pot or caldero, heat up oil over medium high heat. Add the meat to the pot, and sear until brown all around. Cover the pot with a lid and lower the heat to medium. Let the meat cook until tender, about 30 - 40 minutes. Be sure to add water as needed throughout so that the meat doesn't burn. Remove the meat from the pot and set it aside for later.
- While the meat cooks, peel and cut the vegetables into 1-inch pieces, except for the squash, which you want to peel and cut into two large pieces.
- Add all the vegetables to the pot and add water until you've filled ¾ of the pot. Bring to a boil. Do not overfill the pot because you will be adding in the meat later.
- When the water begins to boil, add the chicken bouillon and allspice or malagueta. Let it cook for about 15 - 20 minutes.
- When the squash is tender, remove it from the pot and blend it with ½ cup of liquid from the pot and ½ cup of cool water until the mixture is smooth. Then, pour it back into the pot.
- Using cooking twine, tie together tightly cilantro, culantro (cilantro ancho), and thyme and add it to the pot. Let it simmer on medium heat for about 20 more minutes.
- Stir in ½ teaspoon of adobo, ½ teaspoon of oregano, red pepper flakes, salt and pepper to taste.
- Add the meat back into the pot and let it all simmer until the vegetables are tender, about 10 - 20 minutes.
- With a colander, remove the herbs bundle we added earlier and the malagueta.
- Stir in freshly squeezed lime juice before serving.
- Serve warm with white rice and avocado.
Nutrition Facts : Calories 505 kcal, Carbohydrate 70 g, Protein 32 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 89 mg, Sodium 359 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving
SANCOCHO (PORK STEW)
Provided by mschicky
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- In a crockpot, place yams, bell pepper, corn, onion and garlic. Add pork, chili powder, coriander and salt. Pour water and undrained tomatoes over all. Cover; cook on LOW-heat setting 7 to 8 hours or HIGH-heat setting 3 1/2 to 4 hours, adding frozen green beans last 15 minutes of cooking time.
Nutrition Facts :
SANCOCHO
Sancocho is a stew of meat and tubers popular in many Latin American and Caribbean countries.Prep time includes a 1 hour marinating time, but I recommend marinating the meat overnight or for at least 6 hours.
Provided by Marta Rivera
Categories dinner Entree Main Course
Time 3h10m
Number Of Ingredients 36
Steps:
- In a large mixing bowl, stir together the white wine vinegar, sofrito, adobo, sazón, dried oregano leaves, and pepper until smooth.Add the meats (except the ham) to the marinade in the bowl and toss them well to coat completely.
- If you mixed the marinade in a metal bowl, pour the marinated meat into a non-reactive (ceramic or glass bowl or into a food storage bag).Cover or seal the container and place it into the refrigerator. Marinate the meat overnight (or 12 hours) or for at least 1 hour. You can also marinate the meat for up to 24 hours. .
- Thirty minutes before starting the sancocho, remove the marinating meat from the fridge. Allow the meat to sit out a room temperature while you gather and prep the rest of the ingredients for the sancocho.
- First, add the achiote oil (or olive oil) to a 16-quart (or larger) stockpot or caldero.Bring the oil up to medium-high heat.
- Add the marinated meat to the pot and brown it for 10 minutes. The meat will not be cooked all the way through in this step. After 10 minutes, add the sofrito, onion, garlic, adobo, sazón, oregano, and bay leaves to the pot. Stir these in with the meat to sauté them. Sauté the contents of the pot for 4 minutes, still on medium-high heat. Stir the ingredients frequently to keep them from burning. If you find they are starting to darken too much, reduce the heat further to medium.
- After 4 minutes of sauteing, pour the beef stock and tomato sauce into the pot. Once you stir them into the meat and vegetables, add the cured ham, guineos, calabaza, yuca, malanga coco, ñame, Russet potato, batata, and yautía.
- Bring the liquid in the pot up to a boil, then reduce the heat to medium-low and give it a stir. Cover the pot and simmer the ingredients in the pot for 30-35 minutes.
- After simmering for 30 minutes, add the corn to the pot.Allow the mixture to come back up to a simmer, then cover the pot. Simmer the sancocho for another 20 minutes.
- After 20 minutes, give the broth a taste and add black pepper and more adobo as needed.Once the cooking time is up, ladle the hot sancocho into individual bowls and serve it with steamed Arroz Blanco, Tostones, and slices of avocado.
Nutrition Facts : Calories 421 kcal, Carbohydrate 43 g, Protein 36 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 93 mg, Sodium 985 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving
DOMINICAN SANCOCHO ( 7 MEAT HEARTY STEW )
In our country this is a culinary staple. It is a time consuming meal but so worth it. When families make this, it's usually for special occacions and family gatherings. Since it takes a long time to cook, usually we make it while the guests are present so they can sit back and enjoy some cold beers (and keep you company!) ;) You can omit the ribs, sausage and goat if it's too expensive but at least keep the 5. Recipezaar doesn't recognize niame, so I put yam...but it's not your typical yam. Go to a fresh market store that carries imported roots to find the niame. The Bitter or Seville orange can be hard to find, It's preferred fresh but Goya sells a bottled type. You may also omit it if you want.
Provided by Kitty Kat Cook
Categories Stew
Time 1h40m
Yield 6-7 serving(s)
Number Of Ingredients 24
Steps:
- Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes.
- Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste.
- Serve hot with white rice and avocados. Enjoy!
Nutrition Facts : Calories 2603.9, Fat 198.1, SaturatedFat 73.3, Cholesterol 538.2, Sodium 1198.5, Carbohydrate 74.6, Fiber 6.8, Sugar 17.9, Protein 128
COLOMBIAN SANCOCHO
This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.
Provided by La_Nanita
Time 6h30m
Yield 16 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut and peel all veggetables and protein as needed.
- Place all of the veggetables on the bottom of a 5 quart slow cooker.
- Layer all of the proteins on top of the veggetables.
- Add Sazon to 2 cups of water and stir well. Pour water over proteins.
- Sprinkle proteins with a liberal amount of Adobo.
- Pour in water until the slow cooker is full.
- Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.
Nutrition Facts : Calories 314.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 165.8, Carbohydrate 43.5, Fiber 4.8, Sugar 6.4, Protein 27.8
DOMINICAN CARIBBEAN SANCOCHO WITH 3 MEATS
I learned about sancocho in the Dominican Republic, so although there are also Puerto Rican and Colombian sancochos, this is a modified Dominican sancocho. According to the history, the traditonal sancocho came to the Caribbean at the time of colonization from the Canary Islands, and the number 7 of the very fancy and ideal sancocho is the number of the Canary Islands. Some people will insist that a real sancocho has to have 7 kinds of meat,, others have let it down to 5. The minimum is 3, beef, chicken and pork, though adding goat meat is great. A sancocho is considered special and for holidays and company. It does take a lot of time to do, and because of the number of ingredients it is impossible to make just a little bit. I have modified the recipe a bit, using beef broth instead of stew beef, and a small chorizo instead of a lot of pork. Traditionalists raise an eyebrow at this,, but.. then nod a reserved approval. Another must is to use the roots that are native to the area, such as yuca, malanga/ yautia, nyame, and, from among these I have chosen my favorites. Malanga coco has little purple flecks in the flesh; yuca long and carrot shaped with a brown peel; calabaza is a pumpkin like squash; chayote is a light green pear-shaped kind of squash. Usually a green plantain is used, but I like mine to ripen just a bit to having a hint of yellow. A sour liquid is added called naranja agria, or sour orange, and this helps food in the tropics to be keep. Meats are marinated in lemon juice. Since naranja agria is hard to find in my area, then some use alcaparrado, green olives and capers and some of the liquid from the bottle, or a bit of lemon juice can be used. Cilantro is considered an essential, although I don't really like cilantro and prefer something called recao, or cilantro ancho, which is a long leaf. Parsley has a kind of different flavor and so is not considered a good substitute for cilantro. To peel the malanga, yuca and calabaza we need a good knife and it is done by placing the object on a cutting board and then cutting down to the board,, not by holding in the hand and using a paring knife. The list of ingredients is very flexible in quantity, so the quantity that I put down is not meant to be mandatory but to just get an idea. The computer does not recognize malanga coco, or sazon packets, and put pumpkin and not calabaza. I've heard that many native foods from outside North America and Europe have not been entered into the computer. I hope Recipezaar adds them in. I'm having a bit of a problem with estimating the total amount for the nutritional content. I put 1 - 2 gallons because it is that flexible, but the computer put it at 1 gallon. I'm going to try to put 1 1/2 gallons because the computer did not add in a few of the ingredients which are substantial. I'm going to omit the 'salt & pepper' because the bouillion cubes add salt.
Provided by Rainbow - Chef 5368
Categories Meat
Time 2h30m
Yield 1 1/2-2 gallons, 16-24 serving(s)
Number Of Ingredients 18
Steps:
- Wash and Cut up the chicken pieces into large bite size pieces. If you usually sear chicken before putting it in water to cook, then do so. Otherwise just put the chicken in a saucepan of water and bring it to a boil, and then lower the heat and let it simmer for about 1/2 hour while you peel and cut the roots.
- Peel and cut the malanga, yucca, plantain, chayote, and potato into large bite sized pieces. Peel and cut the calabaza or pumpkin type squash into 2 or 3x1" lengths. Cut the corn on the cob into 4 pieces each. Cut and chop garlic and onion. Cut celery into 1/2" slices crosswise. Celery leaves are optional.
- Skim off the stuff from the chicken broth. Then transfer chicken and broth to a large pot. Slice the chorizo crosswise into 1/2" rounds. Add the chorizo and bring to a boil. Lower the heat to medium.
- Add the larger roots and veggies, more water to cover, and then the smaller onion, garlic and celery, and then the seasonings. Bring to a boil and then lower to simmer for about 30 minutes. Taste and adjust seasoning. Continue to simmer until the potatoes test done by putting a fork through.
- Turn the heat off and serve,, one piece of corn cob with each serving.
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