MAMA GUILLA'S SANCOCHO RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, green pepper, fresh cilantro, garlic, white cooking wine, diced tomato, tomato sauce, sofrito, recaito, spanish green olive, ground cumin, salt, pepper, chuck roast, chicken broth, water, chicken drumstick, corn, russet potatoes, yucca, plantains, avocado, white rice, lime wedge
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
- Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
- Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
- Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
- Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
- Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 106 grams, Fat 28 grams, Fiber 8 grams, Protein 35 grams, Sugar 22 grams
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