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Sancocho - Meat and Vegetable Stew

A Favorite Tropical Pork Stew

Sancocho is a meat and vegetables stew enjoyed by Latinos from all nations. Caribbeans use large chunks of pork to flavor this one-pot dish. Made with thick pieces of tropical vegetables and pork stewed in harmony with Sazón GOYA® with Saffron, Sancocho is an intriguing meal that complements all sorts of regional specialties.

Serves 8 to 10
Origin: Dominican Republic, Puerto Rico, Cuba and Colombia

1 lb. boneless pork, cut in 1-inch cubes

1 lb. pork bones with meat

4 quarts water

1 tbsp. salt

3 ears of corn cut in small pieces

2 green plantains, peeled, quartered, sprinkled with lemon juice

2 lbs. yucca, peeled and cut into 1-inch cubes

2 lbs. ñame, peeled and cut into 1-inch cubes

2 malangas, peeled and cut into 1-inch cubes

2 white sweet potatoes (boniatos), peeled and cut into 1-inch cubes

1/2 small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes

1 packet GOYA® Sazón con Azafrán

1 jar (6 oz.)GOYA Sofrito

2 whole ripe plantains, peeled and cut into 1-inch cubes

1.	In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.
2.	Stir in corn and green plantain. Cook 1/2 hour.
3.	Stir in yucca, ñame and malanga. Cook 1/2 hour.
4.	Stir in sweet potatoes, pumpkin, Sazón and Sofrito. Put ripe plantains on top so they do not dissolve. Cook 1/2 hour or until all vegetables are tender.