Happy Saturday, everyone.  It’s Sabroso Saturday so today we have a delicious Sancocho recipe that is a favorite among many Hispanic families.  It’s always a treat for me and my family.  The preparation seems scary and long, but it’s just a lot of small steps, I promise!  I hope you enjoy it as much as we do!

Breakfast: Eggs and Homefries

Lunch: Garlic Broccoli

Snack: Trail Mix

Dinner: Dominican Snacocho

Dessert: Spiced Carrot Cake with Coconut Cream

Dominican Sancocho

Ingredients:

• 2 lbs beef with bones
• 1 lb of goat meat
• 1 lb. pork sausage (longaniza)
• 1 lb pork
• 1 1/2 lb chicken
• 2 lbs of pork ribs
• 1 lb of bones from a smoked ham
• 4 lemons cut in halves
• 1 tablespoon of mashed garlic
• 4 tablespoons of oil
• 1/2 lb of cassava cut into 1-inch thick pieces
• 1/2 lb of yam cut into 1-inch thick pieces
• 2 celery stalks
• 1/2 lb of malanga cut into 1-inch thick pieces
• 1/2 lb of potatoes cut into 1-inch thick pieces
• 3 unripe plantains, 2 cut into 1-inch thick pieces
• 2 cubes of beef stock (optional)
• 2 corn cobs cut into 2-inches long pieces (may be omitted)
• 1/2 teaspoon of powdered oregano
• 1/2 teaspoon of coriander/cilantro
• 2 teaspoons of vinegar
• 2 teaspoons of chili pepper sauce or agrio de naranja
• *10 Bollitos de harina (boiled flour rolls) (optional)

Preparation:

1. Place the beef in a pan and add the celery, coriander, oregano, garlic, vinegar, and salt.
2. Marinate for at least half an hour.
3. In an iron pot heat the oil, add the beef and stir (be careful with hot oil splattering).
4. Cover and and simmer for 10 minutes. Add a few spoons of water if the meat sticks to the pot.
5. Add the pork and let simmer for 15 minutes, adjust water when necessary.
6. Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
7. Add the chicken and let simmer for another 10 minutes.
8. Add 1/4 gallon of water to the pot and bring to a boil.
9. Add the yam, malanga and the two plantains that you had previously cut.
10. Add the bollitos now.
11. Simmer for 15 minutes.
12. Add all remaining ingredients and adjust water when necessary.
13. Stir regularly to avoid excessive sticking.
14. Simmer until the last ingredients you added are tender.
15. Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot.
16. Simmer for another 10 minutes.
17. Adjust salt to taste.
18. Serve hot with white rice.

Dominican Sancocho