Sancocho

Ingredients

Water

8 cups

Bay leaves

2

Dried oregano

1 teaspoon

Ground cumin

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/2 cup, chopped (for garnish)

Garlic

4 cloves, minced

Onion

1 large, chopped

Carrots

2, chopped

Potatoes

2 large, cubed

Corn on the cob

2, cut into thirds

Yucca

1 medium, peeled and cut into chunks

Plantains

2 ripe, peeled and sliced

Pork

1 pound, cut into chunks

Beef

1 pound, cut into chunks

Chicken

1 pound, cut into pieces

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes.
3. Add the chicken, beef, and pork to the pot. Season with salt, pepper, cumin, and oregano. Cook until browned on all sides, about 10 minutes.
4. Pour in the water and add the bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour, skimming off any foam that rises to the surface.
5. Add the yucca, plantains, corn on the cob, potatoes, and carrots to the pot. Cook for an additional 30 minutes, or until the vegetables are tender and the meats are cooked through.
6. Remove the bay leaves from the pot and discard.
7. Serve the Sancocho hot, garnished with chopped cilantro.