Sancocho - Meat and Vegetable Stew

Sancocho - Meat and Vegetable Stew
Sancocho - Meat and Vegetable Stew

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La Cocina Goya

A Favorite Tropical Pork Stew

Sancocho is a meat and vegetables stew enjoyed by Latinos from all nations. Caribbeans use large chunks of pork to flavor this one-pot dish. Made with thick pieces of tropical vegetables and pork stewed in harmony with Sazón GOYA® with Saffron, Sancocho is an intriguing meal that complements all sorts of regional specialties.

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  • Ingredients
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Ingredients

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1 lb.

boneless pork, cut in 1-inch cubes

1 lb.

pork bones with meat 

4 quarts

water 

1 tbsp.

salt 

3

ears of corn cut in small pieces

2

green plantains, peeled, quartered, sprinkled with lemon juice

2 lbs.

yucca, peeled and cut into 1-inch cubes 

2 lbs.

 ñame, peeled and cut into 1-inch cubes

2

malangas, peeled and cut into 1-inch cubes 

2

white sweet potatoes (boniatos), peeled and cut into 1-inch cubes 

½

small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes 

1 jar (6 oz.)

GOYA® Sofrito

2

whole ripe plantains, peeled and cut into 1-inch cubes 

Directions

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Step 1

In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.

Step 2

Stir in corn and green plantain. Cook ½ hour.

Step 3

Stir in yucca, ñame and malanga. Cook ½ hour.

Step 4

Stir in sweet potatoes, pumpkin, Sazón and Sofrito. Put ripe plantains on top so they do not dissolve. Cook ½ hour or until all vegetables are tender.

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