Sancocho (Meat Stew)

Ingredients

• 2 lbs of beef chuck (or short ribs)
• 1 lb skinless chicken thighs (bone in or out)
• 3-4 limes
• Vinegar
• White sugar
• Orange
• Salt
• Oregano
• Garlic, grated or mashed
• Sazon, in powder
• Recaito (green sofrito), fresh or frozen and defrosted
• Black pepper
• 2-3 green plantains, cut into chunks
• 1 quartered acorn or butternut squash, cut into chunks
• 1 yuca (cassava) root, peeled and cut into chunks
• 1 yam (white ñame) root, peeled and cut into chunks
• 1 yautia (malanga), peeled and cut into chunks
• 1-2 fresh corn or frozen corn ears, chunked
• 1 yellow or sweet onion, whole
• Chicken bouillon cubes (optional)
• Fresh cilantro
• White rice, cooked (optional)
• Avocado (optional)

Instructions

1. 1
   Gather meats and clean with limes and water. Rinse.
2. 2
   Marinate meats with vinegar, juice of one lime, salt, oregano, freshly grated or mashed garlic, sazon (without salt, just be mindful to adjust other salts to taste), black pepper, and one cooking spoon full of recaito (green sofrito) for at least 30 minutes.
3. 3
   While the meat is marinating, chop and peel some plantains, acorn or butternut squash, cassava root (yuca), white ñame root (yam), and yautia (malanga). Cut several ears of corn into chunks as well. In order to prevent the vegetables from discoloring, place them in a bowl of water with vinegar.
4. 4
   Peel a yellow or sweet onion, marinate in the juice of a fresh orange, and set aside until ready to be used.
5. 5
   In a deep pot, add some oil (2-3 tablespoons) and heat with a tablespoon of sugar. Be sure not to burn the sugar.
6. 6
   Once the sugar starts caramelizing, add the meats to the hot oil with all liquids from marinating.
7. 7
   Once the meats and chicken have a golden color but are not cooked through, remove them from the pot as it will be transferred into a larger stew pot.
8. 8
   Place all ingredients (meats, drained vegetables, chicken) into a large stew pot and top with fresh cilantro, cubanelle pepper (chopped), and recao (culantro). Cover everything with water and more freshly grated garlic.
9. 9
   Cover and boil on high heat.
10. 10
    Once the squash is soft, remove it from the pot and place it in a blender to liquify. Return it to the pot and mix well.
11. 11
    Once everything is incorporated, taste the soup, and adjust salt as needed. You could use a cube or two of chicken bouillon if more salt is needed to heighten the flavor.
12. 12
    Once the salt is adjusted, add the drained, marinated onion into the soup whole.
13. 13
    Stir the soup and allow it to continue cooking until all meats are tender.
14. 14
    Before preparing to serve, remove the onion from the pot if you’d like.
15. 15
    Serve with a side of white rice, a lime wedge, and a slice of avocado. Enjoy!