COLOMBIAN SANCOCHO
This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.
Provided by La_Nanita
Time 6h30m
Yield 16 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut and peel all veggetables and protein as needed.
- Place all of the veggetables on the bottom of a 5 quart slow cooker.
- Layer all of the proteins on top of the veggetables.
- Add Sazon to 2 cups of water and stir well. Pour water over proteins.
- Sprinkle proteins with a liberal amount of Adobo.
- Pour in water until the slow cooker is full.
- Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.
Nutrition Facts : Calories 314.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 165.8, Carbohydrate 43.5, Fiber 4.8, Sugar 6.4, Protein 27.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love