In anticipation of the upcoming fall season, El Mensajero Católico Staff Writer Ketsia Rodríguez created a video demonstrating The Noshery’s recipe for sancocho with a side of tostones*. Sancocho is a hearty soup found throughout the Caribbean. While each country and culture has its own variation of the soup, the following is traditional of the Isla Verde, otherwise known as Puerto Rico.
*Tostones are cut green plantains that are fried and flattened, salted and served on the side of a number of traditional Latino dishes. For further instructions on how to make tostones, watch the video here:
• 2 tbsp olive oil
• 5 garlic cloves (chopped)
• 1 1/2 lb of cubed meat (typically pork, beef or chicken)
• 1/3 cup yellow onions (chopped)
• 1/3 cup green or red pepper (chopped)
• 5 sprigs of cilantro
• 1 tsp salt
• 1/4 tsp ground black pepper
• 4 quarts beef or chicken stock
• 1 green plantain
• 1 yellow plantain
• 1 medium sweet potato
• 1 medium yuca
• 1/2 lb yellow or green squash
• 3 medium new potatoes
• 2 ears of yellow corn (cut in half)
1. In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, meat cubes and onions, stir until meat is brown on all sides and onions begin to caramelize.
2. Add in chopped pepper, cilantro, salt, pepper and 1 quart of stock. Cook down until stock is reduced by half (about 20 minutes).
3. Stir meat, then add all the remaining vegetables and remaining stock. Bring to a boil. Lower to a simmer and cover for 30 minutes.
4. Uncover and simmer for 20-30 minutes or until the stock has reduced, the meat is tender and the vegetables are soft.