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Sancocho


Ingredients


  • 1pd. beef flank, cut into small pieces

  • 1 PD. Boneless pork ribs, cut into small pieces

  • 1/4 cup sofrito paste (green bell pepper, red bell pepper, onion and garlic made into a paste in the food processor)

  • Juice of 1 lime

  • 1 1/2 tsp. Oregano

  • 1/2 tbsp. Sazon completa

  • 4 longaniza sausages, cut into small pieces

  • 1 large malanga, peeled and diced

  • 1 large yuca (cassava) peeled & diced

  • 1 medium sized kabocha squash, peeled and diced

  • 2 smoked pork hocks

  • 1/2 a large red onion, peeled

  • 2 corns, cut into small pieces

  • 1 chicken flavor bouillon cube

  • Cooking oil

  • Salt & pepper to taste

  • Avocado, for serving



Instructions


Add your beef, pork ribs, sofrito paste, oregano & Sazon completa to a large mixing bowl. Now add your lime juice and 1 tsp. Of salt. Mix this very well, cover and let it sit in the fridge for an hour or two.


To a VERY LARGE cazuela / pot, over medium heat, add a few tablespoons of cooking oil and your marinated meats. Cook this for a few minutes constantly stirring to make sure your meats get nice and browned on each side. Now add in the rest of the ingredients and about 9-10 cups of water. Let this come to a boil, then reduce the heat to low and let it simmer for 45 min. More or less…Until all the vegetables and meat are cooked through. Add more water if needed. Season with salt to taste and top with avocado for serving.








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