MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sancocho
Categories: Vegetables, Pork, Beef, Poultry, Herbs
Yield: 9 servings

1 md Yuca
1 md White yautia (taro root)
1 Green plantain
1 Yellow sweet plantain
10 oz Calabaza or kabocha squash
2 Fresh ears sweet corn
1 lb Pork or beef stew meat;
- trimmed, cut in 2" pieces
1 lb Boned chicken thighs;
- trimmed, cut in 2" pieces
1 1/2 tb Kosher salt; more to taste
1/4 ts Fresh ground pepper
1 tb Olive oil; more as needed
1/2 c Sofrito
10 c Pork or beef stock
3 Dried bay leaves
1 c Thin sliced Spanish chorizo
Fresh bread or white rice;
- for serving

Peel and cut the yuca, yautia, green plantain and yellow
plantain into 1-inch pieces. Scrape out the seeds, then
chop the calabaza, skin on, into 1-inch pieces. Put each
ingredient in a separate bowl, adding water to cover
vegetables in order to prevent them from turning brown
while you prepare the rest of the soup.

Husk the corn, then slice it into 2-inch-thick segments.
Set aside.

Season pork (or beef) and chicken with ½ tablespoon salt
and ¼ teaspoon black pepper.

Heat 1 tablespoon oil in a large pot over medium-high.
Add the pork and brown on all sides for 5 minutes. Using
a slotted spoon, transfer to a clean, large bowl, then
add the chicken to the same pot, and brown on both sides
for another 5 minutes, adding oil as needed if the pot
gets dry. Transfer with a slotted spoon to the same bowl
as the pork.

Reduce heat to medium and add sofrito to the pot,
scraping up any browned bits of meat and incorporating
them into the mix. Cook for 5 to 7 minutes, until liquid
has evaporated and mixture darkens in color.

Return the pork, chicken and any accumulated juices to
the pot. Add the stock, bay leaves and remaining 1
tablespoon salt, and bring to a boil over high heat.
Once simmering, reduce heat to medium-low and cook
uncovered for 15 minutes, stirring occasionally.

To keep the vegetables from falling apart, add each one
in order of firmness, cooking each for 5 minutes before
adding the next. Begin with the yuca, then yautia, green
plantain, yellow plantain, calabaza and corn, cooking
the yuca for a total of 30 minutes and the corn for only
5 minutes.

Add chorizo and stir well to incorporate. Cook for
another 10 to 15 minutes over medium-low heat until meat
and vegetables are tender and break easily with a fork.
Because of all the starches and meat in this dish, this
stew tends to be thick and rich. Some of the vegetables
will fall apart, giving it a porridge consistency. This
is a good thing. Step 9

Adjust salt to taste, and serve with fresh bread or
white rice on the side.

TIP: Root vegetables such as yuca and yautia can be
difficult to find in some supermarkets, though you may
be able to find them in the freezer section. Farmers’
markets, or Hispanic, Caribbean or Asian supermarkets
are your best bet. There’s no real substitute for the
rich, earthy flavor of these tubers, but potatoes can be
used. If using potatoes, reduce the cooking time.

By: Von Diaz

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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