Pronounced San-co-cho. Soup with vegetable or ground provisions such as yams, yucca, potatoes etc and a variety of meats. Prepared as a main entre.
Salchichon
Salchichon, Dominican salami, traditionaly eaten with fried green Platanos (plantains).
Recipe for Sancocho
Ingredients
5 lbs chicken
5 lbs pork(optional)
5 lbs beef(Optional
3 green plantains, sliced length wise
1 lb yuca, cut into bite sized pieces
1 lb yam, cut into bite sized pieces
1/2 lb potatoes, cut into bite sized pieces
1 christerfene, cut
1/2 lb yellow pumpkin(calabasa), cut
3 leaves cilantro(Chinese parsley)
1 tsp whole oregano
1 tsp parsley
1/2 tsp basil
2 cloves or 2 tsps garlic, minced
1 large onion, chopped
1 bullion cube, whole
1/2 green pepper, chopped
1/4 tsp black pepper
2 seeds allspice(pimento)
3 tbsp olive oil
1 can tomato paste
salt to taste
1/2 tsp brown sugar
3 cups water
Instructions
Pre-season the meat using lemon juice, half of the garlic & onion, and the black pepper
In a large pot, place the olive oil to heat. Once oil is hot, add brown sugar. Place the pre-seasoned meat(s) to brown in the oil, turn constantly for complete browning and until all liquid is absorbed
Once the meat is brown, add 2 cups of boiled water to the meat and let it cook under medium heat for approximately 10 minutes. Add the tomato paste and simmer until meat is tender.
Next, add 1 more cup of water, then add the vegetables,(except the plantains) and all seasonings.Add salt to taste. Plantains will crush if added too early in the cooking process. Allow the vegetables to cook for approximately 10 minutes, before adding the plantains.
Stir occasionally. Add the plantains, stir, cover the pot and simmer for another 20 minutes or until the sauce thickens.
Serves 4 adults. Serve hot.
Recipe ingredients provided by Becky Campbell, Dominican Republic
5 lbs chicken