sancocho
I love going through my old recipes and finding dishes I haven't made in Years. This is a dish I learned to make from my maid in Panama, it is wonderful and filling and goes a long way. Sanchocho is also the national dish of Panama.
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prep time
cook time
method
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yield
10 serving(s)
Ingredients
- 3 pounds chicken
- 2 pounds lean fresh pork
- 1 pound ham (optional)
- 1 pound lean stew beef
- 2 large onions
- 4 cloves garlic
- 2 large green pepper
- 4 quarts water
- 1 - big leaf cilantro
- 1 bunch parsely
- 1 pound yuca
- 1 pound name (local yam)
- 3 - green plantain
- 1/2 pound fresh pumpkin (squash)
- 3 - ears tender corn
- 1 pound potatoes
- 2 medium otoes
- - salt and pepper to taste
- 1 can (no. 2 1/2) tomatoes
How To Make sancocho
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Step 1Cut chicken and meats into serving pieces. Place in water and simmer until tender, skimming occasionally to clear broth. Add onions, garlic, cilantro, tomatoes, parsely and peppers, which have been chopped, and cook until meat is almost done. Season with salt and pepper. Cut the corn and peeled plantain in 1 1/2in. pieces and add. Cut the potatoes in quarters (eights if very large) and the other vegetables in the same size pieces. Add. Continue cooking until all vegetables are tender. They should be well cooked but not mushy. Adjust seasoning to taste.
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Step 2This is a one dish meal and served in soup plates. The small pieces of carn are picked up and eaton with hands, the same any corn on the cob.
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Step 3Serves 10 with ample portions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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