SANCOCHO PUERTO RICAN RECIPES

Steps:

• Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
• Husk the corn, then slice it into 2-inch-thick segments. Set aside.
• Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
• Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
• Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
• Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
• To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
• Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
• Adjust salt to taste, and serve with fresh bread or white rice on the side.

Steps:

• "In a preheated large pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to become translucent. Fold in chopped pepper, celery, aji, cilantro, salt, pepper,and 1 quart of beef stock. Cook down until stock is reduced by half. Stir beef, then fold in all the remaining vegetables, beef stock, and ingredients. Continue to cook until meat is tender and the vegetables soft. If you cook on low/medium heat cook for a few hours to develop the flavor. If you don't have the time you can do the same steps but cook on medium in a pressure cooker for about 30 minutes. "