Ingredients

2 lb. bone in beef chuck

2 smoked pork chops, boneless and chopped

Juice of 2 limes

Handful of chopped cilantro

1/2 tbsp powdered oregano

1 tbsp garlic paste or minced garlic

1 tbsp Adobo

1 chicken bouillon cube

1 tbsp salt

4 tbsp oil

3 corn on the cob cut into ¼

1/2 lb west Indian pumpkin (Auyama) cut into 1” pieces

2 green plantains cut into 1” pieces

1/2 Yam (ñame blanco)

1/2 cassava (Yuca)

1 tbsp of vinegar

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Directions

1. In a large pot place your beef chuck and smoked pork chop chunks. Wash the meat with vinegar and warm water. Rinse.

 

2. Season the meat with the juice of 1 lime, ½ tbsp adobo, ½ tbsp garlic paste or minced garlic, ½ tbsp powdered oregano.

 

3. In a large pot heat the oil with 1 chicken bouillon over high heat and add the seasoned beef and pork chops. Stir.

 

4. When meat is browned lower heat to medium and pour ½ gallon of water; simmer until it starts to boil.

 

5. Start adding all your chopped vegetables: yuca, auyama, corn and plantain.

 

6. Add 1 juice of lime, handful of cilantro, ½ tbsp of minced garlic or garlic paste, ½ tbsp adobo (if necessary). Stir and cover pot over low heat until vegetables are completely cooked through. Add more water if neccesary.

 

7. Blend some of your vegetables with some of the liquid and add that puree back into the pot (this helps to thicken it). Stir. Cover pot for another 5 minutes.

 

Serve your Sancocho hot accompanied with some white rice, avocado and hot sauce. Enjoy!