Sancocho Pork Stew Food

PUERTO RICAN SANCOCHO

Steps:

• Soak the beef chuck and chicken thighs in lime juice. Add a quarter of the seasonings (cumin, salt, pepper, oregano, paprika) and set aside 30 minutes.
• Heat large pot over medium-high eat. Add ghee or olive oil, then once hot brown the meats individually. First brown the beef shank. Remove and set aside. Next brown the beef chuck cubes and finally the chicken thighs. Set all aside.
• Using the same pot add the onions and saute 2-3 minutes then add the garlic and a pinch of the seasoning mix for another 30 seconds to a minute.
• Add sofrito, tomato sauce, half the remaining seasonings. Mix well cooking about 1-2 minutes before next step.
• Add broth, beef shank, culantro, thyme, and bay leaf. Bring to a boil then reduce to a simmer, cooking for 15-20 minutes.
• Remove the culantro. Preheat oven to 325 degrees F. Add beef chunks, chicken thighs, and vegetables. Bake covered for 60 minutes.
• Add the sausage and peppers. Bake another 60 minutes. Remove pot from oven and let rest before serving.

SANCOCHO (DOMINICAN MEAT AND VEGETABLES STEW)

Steps:

• Trim the excess fat of the meat and rinse well with lemon juice or vinegar.
• To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano and sofrito. Mix it all together to coat the meat well.
• In a 6 qts pot or caldero, heat up oil over medium high heat. Add the meat to the pot, and sear until brown all around. Cover the pot with a lid and lower the heat to medium. Let the meat cook until tender, about 30 - 40 minutes. Be sure to add water as needed throughout so that the meat doesn't burn. Remove the meat from the pot and set it aside for later.
• While the meat cooks, peel and cut the vegetables into 1-inch pieces, except for the squash, which you want to peel and cut into two large pieces.
• Add all the vegetables to the pot and add water until you've filled ¾ of the pot. Bring to a boil. Do not overfill the pot because you will be adding in the meat later.
• When the water begins to boil, add the chicken bouillon and allspice or malagueta. Let it cook for about 15 - 20 minutes.
• When the squash is tender, remove it from the pot and blend it with ½ cup of liquid from the pot and ½ cup of cool water until the mixture is smooth. Then, pour it back into the pot.
• Using cooking twine, tie together tightly cilantro, culantro (cilantro ancho), and thyme and add it to the pot. Let it simmer on medium heat for about 20 more minutes.
• Stir in ½ teaspoon of adobo, ½ teaspoon of oregano, red pepper flakes, salt and pepper to taste.
• Add the meat back into the pot and let it all simmer until the vegetables are tender, about 10 - 20 minutes.
• With a colander, remove the herbs bundle we added earlier and the malagueta.
• Stir in freshly squeezed lime juice before serving.
• Serve warm with white rice and avocado.

PUERTO RICAN SANCOCHO

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

SANCOCHO

Steps:

• To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
• Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
• Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
• Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
• Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.

SANCOCHO BEEF STEW

Steps:

• In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
• To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan. Add 4 cups of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
• Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender. Skim off the fat.

STEW - COLOMBIA - SANCOCHO ANTIOQUEñO

Steps:

• 1) Pour water into a large pot and add all the meat (beef, pork, chicken and chorizo), the oil, the green onions, cumin, cilantro, parsley (if using), salt and pepper and the Goya seasoning. Bring to a boil, lower heat to medium-low stir thoroughly, and cook, covered, for 45 minutes.
• 2) Add the corn and plantain. Bring to a boil, cover and lower to medium-low heat. Cook for another 30 minutes.
• 3) Add the potatoes and the shredded carrots. Bring to a boil, check the flavor and correct seasonings, cover and cook for another 30 minutes over medium-low heat.
• 4) Finally, add the yuca and bring to a boil once more. Cover and cook for 15 or 20 minutes more or until the yuca is tender.
• 5) Remove the cilantro green onions and parsley, if you are using it, serve. (Good hint: Digging for the cilantro, green onions and parsley can be a pain. So, I use a small mesh bag, place the green onions and cilantro inside it, tie it and drop it into the water. That way, all I need to do is remove the little bag instead of having to dig.).

SANCOCHO

Steps:

• Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
• Husk the corn, then slice it into 2-inch-thick segments. Set aside.
• Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
• Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
• Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
• Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
• To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
• Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
• Adjust salt to taste, and serve with fresh bread or white rice on the side.