Sancocho New York Style Recipes

Steps:

• Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
• Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
• Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
• Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
• Serve with a side of coconut rice.

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

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.

Steps:

• Puree onions, green onions, tomatillos, and 1 cup broth in a blender or food processor. Place in pressure cooker. Add broth, chicken and beef. Cook for 15 minutes after steam starts escaping from cooker. Remove chicken and let cool. Remove bones and cut into bite size pieces and set aside.
• Meanwhile, dice yucca and plantain. Add to pressure cooker along with cumin, sazon, cayenne, salt and pepper. Cook 10 minutes after steam start to escape.
• Return chicken, add additional water if needed and adjust seasonings. Heat through and serve.

Steps:

• Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
• Remove the pork chops with a slotted spoon. Remove the bones and return to the pan. Add the pumpkin and the corn and simmer for 15 minutes. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired. Serve with white rice and avocado.