MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sancocho
Categories: Vegetables, Squash, Pork, Poultry
Yield: 9 servings

1 md Yuca
1 md White yautia (taro root)
1 Green plantain
1 Yellow sweet plantain
10 oz Pumpkin or kabocha squash
2 Fresh ears sweet corn
1 lb Pork stew meat; trimmed of
- excess fat, in 2" pieces
1 lb Boneless chicken thighs;
- trimmed of excess fat, in
- 2" pieces
1 tb Salt (such; more to taste
1/4 ts Fresh ground black pepper
1 tb Olive oil; more as needed
1/2 c Sofrito
10 c Pork stock
3 Dried bay leaves
1 c Thin sliced Spanish chorizo
Fresh bread or white rice;
- to serve

Peel and cut the yuca, yautia, green plantain and yellow
plantain in 1" pieces. Scrape out the seeds, then chop
the calabaza, skin on, in 1" pieces. Put each ingredient
in a separate bowl, adding water to cover vegetables in
order to prevent them from turning brown while you
prepare the rest of the soup.

Husk the corn, then slice it into 2-inch-thick segments.
Set aside.

Season pork and chicken with 1/2 tablespoon salt and 1/4
teaspoon black pepper.

Heat 1 tablespoon oil in a large pot over medium-high.
Add the pork and brown on all sides for 5 minutes. Using
a slotted spoon, transfer to a clean, large bowl, then
add the chicken to the same pot, and brown on both sides
for another 5 minutes, adding oil as needed if the pot
gets dry. Transfer with a slotted spoon to the same bowl
as the pork.

Reduce heat to medium and add sofrito to the pot,
scraping up any browned bits of meat and incorporating
them into the mix. Cook for 5 to 7 minutes, until liquid
has evaporated and mixture darkens in color.

Return the pork, chicken and any accumulated juices to
the pot. Add the stock, bay leaves and remaining 1
tablespoon salt, and bring to a boil over high heat.
Once simmering, reduce heat to medium-low and cook
uncovered for 15 minutes, stirring occasionally.

To keep the vegetables from falling apart, add each one
in order of firmness, cooking each for 5 minutes before
adding the next. Begin with the yuca, then yautia, green
plantain, yellow plantain, calabaza and corn, cooking
the yuca for a total of 30 minutes and the corn for only
5 minutes.

Add chorizo and stir well to incorporate. Cook for
another 10 to 15 minutes over medium-low heat until meat
and vegetables are tender and break easily with a fork.
Because of all the starches and meat in this dish, this
stew tends to be thick and rich. Some of the vegetables
will fall apart, giving it a porridge consistency. This
is a good thing.

Adjust salt to taste, and serve with fresh bread or
white rice on the side.

By: Von Diaz

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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