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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.
Ingredients
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.
yuca, 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
½
small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes
1 jar (6 oz.)
GOYA® Sofrito
2
whole ripe plantains, peeled and cut into 1-inch cubes
Directions
Step 1
In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.
Step 2
Stir in corn and green plantain. Cook ½ hour.
Step 3
Stir in yucca, ñame and malanga. Cook ½ hour.
Step 4
Stir in sweet potatoes, pumpkin, Sazón and Sofrito. Put ripe plantains on top so they do not dissolve. Cook ½ hour or until all vegetables are tender.
New from Goya
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