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Mama Guilla's Sancocho

by Betsy Carter

Ingredients

for 8 servings

  • 2 tablespoons
    olive oil
  • 1 cup
    yellow onion, chopped (150 g)
  • 1 cup
    green pepper, diced (100 g)
  • 1 ½ cups
    fresh cilantro, chopped, plus more for serving (60 g)
  • 5 cloves garlic, chopped
  • ½ cup
    white cooking wine (120 mL)
  • 14.5 oz
    diced tomato, 2 cans (410 g)
  • 15 oz
    tomato sauce, 1 can (425 g)
  • 2 tablespoons
    sofrito
  • 2 tablespoons
    recaito
  • 3 tablespoons
    spanish green olive
  • 2 teaspoons
    ground cumin
  • salt, to taste
  • pepper, to taste
  • 1 lb
    chuck roast, or stew beef (455 g)
  • 2 cups
    chicken broth (480 mL)
  • 4 cups
    water (960 mL)
  • 1 lb
    chicken drumstick (455 g)
  • 3 ears corn, shucked, broken into large pieces
  • 2 russet potatoes, peeled and cubed
  • 1 yucca, peeled and cubed
  • 2 plantains, sliced into 2 in (5 cm) pieces
  • avocado, halved, for serving
  • white rice, cooked, for serving
  • lime wedge, for serving

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Preparation

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
  3. Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
  4. Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
  5. Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
  6. Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
  7. Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
  8. Enjoy!
 

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