Dominican Sancocho (Meat & Vegetable Stew

• Meat

  • 1 Chicken, whole
  • 1 Pork chop, fresh boneless and chopped
  • 2 Pork chops, smoked boneless and chopped

• Produce

  • 1 Butternut squash, peeled and cut into 1" pieces, small
  • 1 Carrot, peeled and cut into 1" pieces, large
  • 1 handful Cilantro, fresh
  • 1 Lime
  • 1/2 tbsp Oregano, dried
  • 2 Plantains, peeled and cut into 1" pieces, green

• Canned Goods

  • 1 Chicken bouillon cube

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1 tbsp Adobo seasoning
  • 1 tbsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 10 cups Water

• Other

  • 1 pound yucca, peeled and cut into 1" pieces
  • ½ pound longaniza (Dominican sausage

Found on cookingwithbooks.net

Description

Ingredients

• 1 whole chicken, cut into pieces
• 2 smoked pork chops, boneless and chopped
• 1 fresh pork chop, boneless and chopped
• ½ pound longaniza (Dominican sausage)
• ½ tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon Adobo seasoning
• 1 can tomato sauce
• 2 green plantains, peeled and cut into 1 pieces
• 1 pound yucca, peeled and cut into 1 pieces
• 1 small butternut squash, peeled and cut into 1 pieces
• 1 large carrot, peeled and cut into 1 pieces
• handful fresh cilantro, chopped
• 1 chicken bouillon cube
• 10 cups water
• 3 tablespoons olive oil
• 1 lime, juiced

Directions

• Season the chicken, pork chops, and sausage with oregano, salt, and adobo.
• In a large stock pot over medium heat, sear chicken on all sides, add chopped pork chops and sausage and cook halfway through. Add tomato sauce and cook for 10 minutes.
• Add the rest of the ingredients except lime juice and olive oil. Cook until squash is tender and then remove squash and carrot pieces. Blend with some of the same liquid and add that puree back into the pot. Stir.
• Simmer for 15 more minutes and finish seasoning with lime juice and olive oil. Serve with white rice and avocado slices.