Dominican sancocho
A thick soup of several meats and root vegetables. Celebration food, cooked for a crowd.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Marinate all the meats in lime juice, crushed garlic, oregano, salt and pepper for an hour.
Brown the meats in batches in a large pot.
Add the onion and pepper, cover with three litres of water and simmer an hour.
Add the cassava and yautía in large pieces and cook twenty minutes.
Add the sweet potato, plantain and corn and cook twenty minutes more.
Mash a couple of pieces of cassava in the pot so the soup thickens.
Stir in the coriander, check the salt and serve with white rice and avocado.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Daguerreroa · CC BY-SA 4.0