Sancocho Recipe

Prepare sofrito

In a blender or food processor, combine half the chopped onion, green bell pepper, 3 garlic cloves, 1/2 cup cilantro and 1 tbs oregano with 1/2 cup of the broth. Pulse until a coarse paste (sofrito) forms.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add remaining chopped onion and sauté 3–4 minutes until softened and translucent.

Add the sofrito paste to the pot and cook, stirring, 2–3 minutes until fragrant. Add bay leaves, remaining garlic, and continue to cook 1 minute.

Pour in the remaining broth and the 2 cups water, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.

Season the beef short ribs and pork shoulder with 1 tsp salt and 1/2 tsp black pepper. Add meat to the simmering broth. Reduce heat to medium-low and simmer, partially covered, 45 minutes.

After 45 minutes, add the chicken pieces, pushing them into the broth. Continue simmering, partially covered, another 25–30 minutes until meats are tender and beginning to pull from bones. Skim any foam or excess fat from the surface as needed.

Taste the broth and adjust seasoning with remaining salt and pepper if necessary.

Add the yucca and yautía (or additional potato) to the pot first. Simmer 12 minutes.

Add the potatoes, plantains and carrots. Continue to simmer 10–12 minutes, until all tubers are fork-tender but not falling completely apart.

Add the corn rounds during the last 8–10 minutes of cooking so they cook through but remain firm.

With a slotted spoon, remove a few large pieces of meat and tubers to check doneness; adjust cooking time if needed. Stir in the chopped scallions and remaining chopped cilantro. Simmer 1–2 minutes to marry flavors.

Remove bay leaves. Ladle sancocho into bowls, ensuring each bowl gets a mix of broth, meats, corn and tubers. Serve with lime wedges and extra cilantro on the side.