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Sancocho -A Thickand Tasty Soup
This soup is traditional from several Spanish cuisines, especially for this winter you have to try it and you will of course enjoy it.
Ingredients
- 4 plantains (banana for cooking)
- 6 potatoes
- 1 tapioca
- 1 onion
- 2 stems of Recao (spiny coriander)
- 3 Tbsp. Adobo (Spanish seasoning)
- 2 envelopes Sazon (Spanish seasoning)
- 4 Tbsp. vinegar
- 1/4 lb. pumpkin
- corn (frozen, better if fresh)
- 1/2 chicken, cut up
- 4 pork chops
- 1/2 lb. chunk meat
- 1/4 lb. Longaniza (Spanish sausage)
- avocado
- Rice
Method
- Fill pot about 3/4 of water. Add meats (except the Spanish sausage) Longaniza.
- Cut onion in cross and add to water, also the tapioca, 2 stems of Recao, Adobo, Sazon and vinegar. Let boil for a while.
- Taste if needs more seasoning.
- When the Auyama has softened, mash it like mashed potatoes and add it back to water.
- When meat is 3/4 cooked, add vegetables. The plantains have to be cut up in round pieces, the potatoes in slightly small pieces and the yuca is same order.
- When everything is in the pot and the water juice has thickened slightly and it will, the Auyama will help thicken it, and it'salmost ready.
- Add the Longaniza and the frozen corn (if not frozen, add corn at the same time as you're adding the vegetables).
- Serve with rice and slice of avocado.
(Source: thegutsygourmet.net)
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