Answer:
Sancocho From Puerto Rico
This is one of my favorite dishes. It is an example of the way we cook, everything fresh and into equal big pot. It is delicious!
SANCOCHO
There is a stew which is Typical of Santo Domingo and Puerto Rico, near a few variations from country to Country. This is a dish for cold weather and other for company. It is served with garlic bread and white rice as an accompaniment. The Caribe and Taino Indians be very fond of it. I will include a simple copy because perhaps it might be too overpowering for foreign palate. Please, use a big soup Pot.
SANCOCHO
( Assorted Root-Vegetable Soup )
2 pounds beef, cut as for stew
1 pound pork, cut as for stew
1/2 pound smoked ham diced
1/2 cup basic Sofrito ( chopped tomatoes, onions, green and red pepper, peeled garlic cloves, cilantro or chinese parsley, chopped or processed. You can join olives and pimentos).This Sofrito can be used for other dishes.
1/4 cup tomato sauce or chopped tomatoes
1 pound each calabaza (Pumpkin), yautÃa (taro root), malanga, ~name(yam) and cassava (yuca), peel and diced in cubes
1 green plantain and 4 green bananas, peel and cut in 2 inch rounds
3 corn ears, cut into 2 inch rounds
2 chicken cubes
1 beef cube
Salt and pepper to zest
Bijol, a teaspoon, for color Bija is derived from the achiote plant. Can be bought at Latin Markets.
In a big soup pot, combine 6 quarts of chicken or beef stock, or water next to the beef, pork and ham, the Sofrito and the Tomato Sauce, and you can add 1/2 a beer. Cover and bring to a boil. Reduce the grill to medium, cover and simmer for 30 minutes or until the meat is tender. (This Sancocho can be prepared next to chicken, but then, the procedure is extraordinarily short because you can boil the chicken with the vegetables and tubers, at alike time.)Add the remaining ingredients and bring to another boil. Lower the heat and simmer, covered, for 45 minutes or until the vegetables and tubers are cooked and the soup is gooey.
This might sound complicated, but is a remarkably simple dish that goes terribly well next to the new nutritious tendencies. The white rice is exceptionally simple to cook. To serve, you should use a soup dish, put some rice in the bottom and next the soup with meat and vegetables on top. Garlic Bread can be bought at the supermarket. If you are expecting too much company, you might add a green salad. Somewhere I read that a Sancocho is similar to a melange, like a Symphony. Enjoy.
hope that help =]
Found 2 recipes for it on this site. hope your Spanish is better than mine!!
http://www.cooks.com
http://pegasus.cc.ucf.edu/~jtorres/domre...
Dominican
Try cookinglight.com they enjoy a lot of different types of recipeies.
DOMINICAN SANCOCHO
Ingredients:
4 pounds of chicken
2 pounds of pork chops
1 pound of "tocino" (salt pork, spanish sausage)
1.5 pound of goat meat
1 pound of sausage
4 huge plaintain bananas
2 pounds of yucca (cassava,tapioca,manioc)
2 pounds of malanga
2 pounds of spanish pumpkin
2 pounds of sweet potatoes
5 corns on the cob
2 pounds of white yam (taro)
6 liters of water
1.5 tablespoon of oregano
5 coffe spoons of saline
2 tablespoon of "naranja agria" (these are oranges that are very, completely sour) 2 green bell pepper (cut in four pieces)
1 surrounding substance size onion
1 coffe spoon of garlic (smashed)
Some leaves of parsley
Some leaves of cilantro
1 tablet of chicken bouillon
2 tablespoons of white vinegar
Worcestershire sauce (English)
How to prepare the ingredients: The day in the past (to save some time) you can cook the meat and store them in the refrigerator. The approach to cook them is the following:
Cut the chicken in different pieces, bathe the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and saline. After half an hour, cook the chicken minus adding tomato sauce. Add more dampen than usual so that you can use the resulting sauce. Do not let procure the chicken to become too tender. When done, save it within the refrigerator.
Cook the pork chops and goat in one and the same way as the chicken but cook them separately. Add more dampen than usual so that you can use the resulting sauce. When done, save it contained by the refrigerator.
Cut the "tocino" in small pieces (half an inch) and leave behind it through hot vegetable oil (to endow with a nice color). Add some water and cook. Do not permit get the "tocino" to become too tender.
Cut the sausage contained by small pieces (half an inch each) and fry the pieces. Save the vegetable oil.
Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them surrounded by samll pieces. Put them in saline water so that they do not become black.
In a roomy pot (or two medium size pots) put the saline and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put adjectives the other vegetables, the meat and the "sauces". Add two tablespoons of the oil contained by which the sausage was fried, "naranja agria", vinegar, garlic, check the brackish. Do not let the sancocho to receive too thick.
Put the spanish pumpkin within two portions: the first one to add concentration to the "sancocho" and the second to eat next to the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them surrounded by again. When done, you can serve the sancocho with rice and supply picante sauce (Tabasco, for instance). This recipe is good for 18 portions.
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