Sancocho (dominican republic)

18 servings

Ingredients

Quantity Ingredient
4 pounds Chicken
2 pounds Pork chops
1 pounds Tocino
1½ pounds Goat meat
1 pounds Sausage
4 larges Plantain bananas
2 pounds Yucca
2 pounds Malanga
2 pounds Spanish pumpkin
2 pounds Sweet potatoes
5 Ears of corns
2 pounds White yam or taro
6 litres Water
1½ tablespoon Oregano
5 teaspoons Salt
2 tablespoons Naranja agria
2 Green bell pepper; cut into four pieces
1 medium Size onion
1 teaspoon Smashed garlic
Parsley leaves
Cilantro leaves
1 Chicken bouillon cube
2 tablespoons White vinegar
Worcestershire sauce; optional

Directions

How to prepare the ingredients: The day before (to save some time) you can cook the meats and store them in the refrigerator. The way to cook them is the following:

1. Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let get the chicken to become too tender. When done, save it in the refrigerator.

2. Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.

3. Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender.

4. Cut the sausage in small pieces (half an inch each) and fry the pieces.

Save the vegetable oil.

5. Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoes and white yam and cut them in small pieces. Put them in salt water so that they do not become black.

6. In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick.

7. Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions.

Notes: PANTRY: tocino (salt pork, or spanish sausage) yucca (cassava,tapioca,manioc) naranja agria (these are oranges that are very, very sour) auyama (spanish pumpkin, butternut squash, winter squash) puerro (leek, green onion) Malanga (mul-AHNG-uh) (Taro Root) SOURCES: AND

kitpath@... 8/31/98

Recipe by: Jose F.Torres

Recipe by Marlene Bispo

Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@...> on Aug 31, 1998, converted by MM_Buster v2.0l.

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