Sancocho

Shopping list

• 300 g chicken thighs, bone-in — cut into chunks

  Sub
• 200 g pork shoulder — cut into 3 cm cubes

  Sub
• 150 g smoked pork sausage — sliced

  Sub
• 200 g beef stewing steak — cut into 3 cm cubes

  Sub
• 1 piece onion — chopped

  Sub
• 4 clove garlic cloves — minced

  Sub
• 1 piece green pepper — chopped

  Sub
• 1 bunch coriander — roughly chopped

  Sub
• 300 g yucca (cassava) — peeled and cut into chunks

  Sub
• 200 g yam — peeled and cut into chunks

  Sub
• 200 g sweet potato — peeled and cut into chunks

  Sub
• 1 piece green plantain — peeled and cut into thick slices

  Sub
• 1 piece ripe plantain — peeled and cut into thick slices

  Sub
• 1 piece sweetcorn cob — cut into 4 pieces

  Sub
• 2 l chicken or beef stock

  Sub
• 1 tsp dried oregano

  Sub
• 1 tsp ground cumin

  Sub
• 1.5 tsp salt — or to taste

  Sub
• 0.5 tsp black pepper

  Sub
• 1 piece lime — cut into wedges, for serving

  Sub

Step by step

1. 1

   Season all the meats (chicken, pork, sausage and beef) with salt, black pepper, cumin and oregano. Set aside for 15 minutes.

2. 2

   In a large heavy pot or stockpot, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the chicken, pork and beef in batches for 4– 5 minutes until golden on all sides. Remove and set aside.

3. 3

   In the same pot, sauté the onion, garlic and green pepper for 4 minutes until softened.

4. 4

   Return all the browned meats to the pot, along with the sliced sausage. Add half of the chopped coriander and stir to combine.

5. 5

   Pour in the stock and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes.

6. 6

   Add the yucca, yam, sweet potato, green plantain and corn. Simmer for a further 20 minutes until the root vegetables are almost tender.

7. 7

   Add the ripe plantain and cook for 10 more minutes until all vegetables are soft and the stew has thickened slightly.

8. 8

   Taste and adjust seasoning with additional salt and pepper if needed.

9. 9

   Stir in the remaining fresh coriander just before serving.

10. 10

    Serve hot in deep bowls with lime wedges, white rice and avocado slices on the side.