Recipe - Sancocho (Dominican Republic)

4 pound Chicken
2 pound Pork chops
1 pound Tocino
1 One half pound Goat meat
1 pound Sausage
4 lg Plantain bananas
2 pound Yucca
2 pound Malanga
2 pound Spanish pumpkin
2 pound Sweet potatoes
5 Ears of corns
2 pound White yam or taro
6 l Water
1 One half tablespoon Oregano
5 teaspoon Salt
2 tablespoon Naranja agria
2 Green bell pepper; cut into
four pieces
1 md Size onion
1 teaspoon Smashed garlic
Parsley leaves
Cilantro leaves
1 Chicken bouillon cube
2 tablespoon White vinegar
Worcestershire sauce;
optional

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:

1. 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.

2. 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.

3. 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.

4. Cut the sausage in small pieces (half an inch each) and fry the pieces.
Save the vegetable oil.

5. Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet
potatoes and white yam and cut them in small pieces. Put them in salt water
so that they do not become black.

6. 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.

7. 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.

Notes: PANTRY: tocino (salt pork, or spanish sausage) yucca
(cassava,tapioca,manioc) naranja agria (these are oranges that are very,
very sour) auyama (spanish pumpkin, butternut squash, winter squash) puerro
(leek, green onion) Malanga (mulAHNGuh) (Taro Root)

SOURCES: http://pegasus.cc.ucf.edu/~jtorres/domrep/sancocho.html AND
kitpath@earthlink.com 8/31/98

Recipe by: Jose F.Torres

Recipe by Marlene Bispo

Posted to KitMailbox Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on Aug 31, 1998, converted by MM_Buster v2.0l.