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.
Yields:8-10 Servings
Ingredients
1 lb.
<p><span>boneless pork, cut in 1-inch cubes</span></p>
1 lb.
<p>pork bones with meat </p>
4 quarts
<p>water </p>
1 tbsp.
<p>salt </p>
3
<p>ears of corn cut in small pieces</p>
2
<p>green plantains, peeled, quartered, sprinkled with lemon juice</p>
2 lbs.
<p><em>yuca</em>, peeled and cut into 1-inch cubes </p>
2 lbs.
<p><em> ñame</em><span>, peeled and cut into 1-inch cubes</span></p>
2
<p><em>malangas</em>, peeled and cut into 1-inch cubes </p>
2
<p>white sweet potatoes (boniatos), peeled and cut into 1-inch cubes </p>
½
<p>small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes </p>
1 packet
1 jar
(6 oz.)
2
<p>whole ripe plantains, peeled and cut into 1-inch cubes </p>
Directions
Step 1
<p class="p1">In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.</p>
Step 2
<p class="p1">Stir in corn and green plantain. Cook ½ hour.</p>
Step 3
<p class="p1">Stir in <em>yucca</em>, ñame and malanga. Cook ½ hour.</p>
Step 4
<p>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.</p>
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Sancocho – Meat and Vegetable Stew
Yields: 8-10 Servings
<h2 class="subheader">A Favorite Tropical Pork Stew</h2> <p>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 <a title="Sazón with Saffron" href="https://www.goya.com/en/products/sazon-with-saffron/" data-id="8085">Sazón GOYA® with Saffron</a>, Sancocho is an intriguing meal that complements all sorts of regional specialties.</p>
Ingredients
1 lb.
<p><span>boneless pork, cut in 1-inch cubes</span></p>
1 lb.
<p>pork bones with meat </p>
4 quarts
<p>water </p>
1 tbsp.
<p>salt </p>
3
<p>ears of corn cut in small pieces</p>
2
<p>green plantains, peeled, quartered, sprinkled with lemon juice</p>
2 lbs.
<p><em>yuca</em>, peeled and cut into 1-inch cubes </p>
2 lbs.
<p><em> ñame</em><span>, peeled and cut into 1-inch cubes</span></p>
2
<p><em>malangas</em>, peeled and cut into 1-inch cubes </p>
2
<p>white sweet potatoes (boniatos), peeled and cut into 1-inch cubes </p>
½
<p>small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes </p>
1 packet
1 jar (6 oz.)
2
<p>whole ripe plantains, peeled and cut into 1-inch cubes </p>
Directions
Step 1
<p class="p1">In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.</p>
Step 2
<p class="p1">Stir in corn and green plantain. Cook ½ hour.</p>
Step 3
<p class="p1">Stir in <em>yucca</em>, ñame and malanga. Cook ½ hour.</p>
Step 4
<p>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.</p>
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