Sancocho is a traditional soup in several Latin American cuisines derived from the Spanish dish known as Cocido. There are at least a dozen different variations across the Caribbean, Central and South America. It usually made with of large pieces of meat and root and regular vegetables served in a heavy broth. In some countries is made with chicken or hen.
In Puerto Rico, Sancocho is considered a very rustic dish with two main variations.; with top round meat (Sancocho) or with with chicken (Sancocho de Gallina). There are some other variations that includes pig feet with chick peas, beef short ribs with chorizo and chicken with smoked ham. Flagship ingredients of the Puerto Rican version is plantains, green bananas, yellow and white corn, potatoes, ñame, malanga, and yuca.
The following recipe replaces some of the typical root vegetables such as the ñame, malanga, and yuca with some others widely available ot your regular grocery store. For the others, you need to do so shopping around and can be found at some Asian and Hispanic stores.
Total time – about 1 hr.
Yield – 6 servings (it can go a long way by just adding liquid)
Serving suggestion – Since this soup is already a very heavy one, serve alongside a freshly baked french bread and use the bread to soak up some of this delicious flavor. Some people serve it with plain white rice on the side.
- 2 pounds beef short ribs
- 1/4 pound smoked ham, diced
- 4 quarts chicken stock or water
- 1/2 cup basic Recaito
- 1 cup tomato sauce
- 1 pound calabaza (pumpkin),peeled and diced in 1-inch cubes
- 1 pound yautia (taro root),peeled and diced in 1-inch cubes
- 1 pound apio ñame (yam),peeled and diced in 1-inch cubes
- 1 pound yuca (cassava), peeled and diced in 1-inch cubes
- 2 medium green plantains, peeled and cut in 2-inch pieces
- 3 ears fresh corn, cut into 1-inch pieces
- 1 tablespoon salt 1 tablespoon black pepper
- 1 quart water
In a big soup pot, combine all the ingredients, including all the root vegetables. Cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 70 minutes or until the vegetables are cooked. Adjust the seasonings.
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