Meat
Sancocho
The big pot. Meats, yuca, plantain, corn, squash. Sunday and holidays.
150 minServes 10
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 2 lbbeef stew meat
- 2 lbchicken pieces
- 1 lbyuca, peeled
- 1 lbyautía or potato
- 2green plantains
- 2 earscorn, cut in chunks
- 1 lbcalabaza (West Indian pumpkin)
- ½ cupGoya Sofrito
- ½ cupcilantro, chopped
- 2limes
- 10 cupswater
How to make it
- 1
Rinse 2 cups Goya white rice. Cook with 3 cups water and a pinch of salt: boil, cover, low heat 18 minutes. Rest 5 minutes. This is for serving on the side.
- 2
Peel the yuca, yautía or potato, and calabaza. Cut into 2-inch chunks. Peel the green plantains and cut into 2-inch pieces. Cut the corn into 2-inch rounds. Chop the cilantro. Cut the limes.
- 3
Pat the beef and chicken dry. In a large pot, brown the beef 5 minutes, then the chicken 5 minutes. Cover with 10 cups water. Bring to a boil and skim the foam. Simmer 45 minutes.
- 4
Stir in the sofrito, yuca, plantain, and corn. Simmer 30 minutes, stirring now and then so nothing sticks.
- 5
Add the calabaza (and potato/yautía). Cook 20 minutes more until every root is tender and the broth has thickened. Stir in cilantro and the juice of both limes. Taste for salt. Serve in bowls with the white rice.