4 pounds of chicken
2 pounds of pork chops
1 pound of “tocino” (salt pork, spanish sausage)
1.5 pound of goat meat
1 pound of sausage
4 large plaintain bananas
2 pounds of yucca (cassava,tapioca,manioc)
2 pounds of malanga
2 pounds of spanish pumpkin
2 pounds of sweet potatoes
5 corns on the cob
2 pounds of white yam (taro)
6 liters of water
1.5 tablespoon of oregano
5 coffe spoons of salt
2 tablespoon of “naranja agria” (these are oranges that are very, very sour) 2 green bell pepper (cut in four pieces)
1 medium size onion
1 coffe spoon of garlic (smashed)
Some leaves of parsley
Some leaves of cilantro
1 tablet of chicken bouillon
2 tablespoons of white vinegar
Worcestershire sauce (English)
How to prepare the ingredients: The day before (to save some time) you can cook the meats and store them in the refrigerator. The way to cook them is the following:
Cut the chicken in different pieces, wash the chicken with “naranja agria” taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let get the chicken to become too tender.
When done, save it in the refrigerator.
Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.
Cut the “tocino” in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the “tocino” to become too tender.
Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil.
Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black.
In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the “sauces”. Add two tablespoons of the oil in which the sausage was fried, “naranja agria”, vinegar, garlic, check the salt. Do not let the sancocho to get too thick.
Put the spanish pumpkin in two portions: the first one to add thickness to the “sancocho” and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions.
oregano = oregano, wild marjoram,winter sweet
cilantro = coriander, cilantro
auyama = spanish pumpkin, butternut squash, winter squash
puerro = leek, green onion
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