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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.
boneless pork, cut in 1-inch cubes
pork bones with meat
ears of corn cut in small pieces
green plantains, peeled, quartered, sprinkled with lemon juice
yucca, peeled and cut into 1-inch cubes
ñame, peeled and cut into 1-inch cubes
malangas, peeled and cut into 1-inch cubes
white sweet potatoes (boniatos), peeled and cut into 1-inch cubes
small West Indian pumpkin (or Hubbard squash), peeled and cut into 1-inch cubes
1 jar (6 oz.)
whole ripe plantains, peeled and cut into 1-inch cubes
In large pot, combine meat, bones, water and salt. Bring to boil; skim, lower heat and simmer one hour.
Stir in corn and green plantain. Cook ½ hour.
Stir in yucca, ñame and malanga. Cook ½ hour.
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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