Sancocho Dominicano

Prep Time: 1

Cook Time: 1

Total Time: 2

Servings:

Author: Gaila - The Petit Gourmet©

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½ lb of squash cut into pieces
2 yellow onions peeled and cut into pieces
2 green peppers cut into pieces
4 cloves of garlic peeled and crushed
3 green plantain peeled and cut into pieces
1 lb of manioc peeled and cut into pieces (Yucca, cassava)
½ of potatoes peeled and cut into pieces
1 lb of Yautia Also Known As: malanga, tannia, tannier, tanier, cocoyam, peeled and cut into pieces
2 cobs of corn cut into pieces
1 package of coriander
½ package of culantro
2 Chicken legs cut into pieces
2 Chicken thighs cut into pieces
2 smoke pork chops cut into pieces
2 pork chops cut into pieces
2 chorizo sausages cut into pieces
2 tablespoons of vegetable oil
Salt, origan, sour orange juice to taste

Clean, season the meats, salt, oregano, sour orange juice , onion, green pepper, cilantro and culantro.
In a large pot, heat the vegetable on a medium fire, put the the chicken and the pork chops little by little so get a little color, when they are all in, let it cook for 5 minutes, then add the smoked pork chops and chorizo, don't let them stick to the bottom, add little quantities of water, so the steam will cook the meats, in about 15 minutes.
While the meats are cooking, put the squash, onion, green pepper, salt and pepper, half of the cilantro and culantro in a medium soup pot covered with water, let that simmer until the squash comes apart, take off the stove, let it cool and then put it in the blender and mix until you obtain a creamy texture.
Prepare the vegetables, put a large soup pot on the fire, fill it halfway with water, then put the vegetables and the meats in, and then the squash mixture. Taste and rectify seasoning if needed. Let it simmer for 30 to 40 minutes or until the consistency you prefer!
Serve with white rice and avocado cut into pieces!

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