Dominican Sancocho

Ingredients

• 1 lb beef stew meat
• 1 lb pork shoulder, cubed
• 1 lb chicken thighs
• 1 lb yuca, peeled and cubed
• 2 ears corn, cut into chunks
• 1 auyama (calabaza squash), cubed
• 2 green plantains, cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp oregano
• 2 tbsp sazon or achiote paste
• 10 cups water or broth
• Salt and black pepper to taste
• Cilantro, chopped, for garnish

Instructions

1. 1Season the beef, pork, and chicken with garlic, oregano, salt, and pepper, and let marinate 20 minutes.
2. 2In a large pot, brown the meats in batches, then return all to the pot with water and bring to a boil, skimming foam.
3. 3Reduce heat and simmer 45 minutes until the meats begin to soften.
4. 4Add yuca, corn, auyama, and sazon, and simmer 25 minutes more.
5. 5Add plantains during the last 20 minutes, cooking until all vegetables are tender and the broth has thickened.
6. 6Adjust seasoning with salt and pepper.
7. 7Garnish with cilantro and serve hot with white rice and avocado.

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