Nani's Sancocho

Makes 6-8 servings

Nancy Vasquez

Eat til you sleep.

ingredients

2 Lbs. of beef with bones
1 Lb. of pork
1 1/2 lb. or chicken
2 Lbs. of pork ribs
1 Lb. of bones from a smoked ham
4 Lemons/Limes on the side
10 Fresh Garlic Cloves 1/2 crushed, 1/2 whole
4 Tablespoons of Extra Virgin Olive Oil (Goya)
1/2 Lb. of cassava cut into 1 inch thick pieces
1/2 Lb. of yam cut into thick pieces
1/2 Lb. of malanga cut into 1 inch thick pieces
1/2 Lb. of potatoes cut into 1 inch thick pieces
3 unripe plantains, grinded into a paste (raw & seasoned with salt and adobo) and spoon in like little balls
2 Cubes of beef stock (optional)
2 Corn cobs cut into 2-inches long pieces (may be omitted)
1/2 Teaspoon of powdered oregano
1/2 Teaspoon of coriander/cilantro

1
Place the beef in a pan and add the coriander, oregano, garlic and salt. Marinate for at least half an hour. In an iron pot heat the oil. add the beef and stir (be careful with hot oil splattering). Cover and simmer for 10 minutes. Add a few spoons of water if the meat sticks to the pot. Add the pork and let simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except the chicken) and let simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning. Add the chicken and let simmer for another 10 minutes.
2
Add 1/4 gallon of beef/chicken stock to the pot and bring to a boil. Add the yam, malanaga and the two plantains that you had previously prepared. Add the bollitos now. Let simmer for 15 minutes. Add all remaining ingredients and adjust more stock when necessary. Stir regularly to avoid excessive sticking. Let simmer until the last ingredients you added are tender. Grate the remaining plaintain and add to the pot. Let simmer until the stew is thick.
3
Adjust salt to taste. Service with Nani’s Puerto Rican White Rice or Nani’s Tostones.