Jueves / Thursday - Sancocho De Espinazo Recipe
Make Jueves / Thursday - Sancocho De Espinazo Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Vegetables and Seasoning
Method
Preparation of Ingredients
- 1
Prepare the Pork
Rinse the pork spine under cold water to remove any impurities. Cut it into manageable pieces if necessary.
- 2
- 3
Prepare Corn
Cut the corn on the cob into halves or thirds, depending on the size.
Cooking the Sancocho
- 4
Boil the Pork
In a large pot, add the pork spine and cover it with 3 liters of water. Bring to a boil over medium-high heat.
- 5
Skim the Foam
Once boiling, skim off any foam that rises to the top to ensure a clear broth.
- 6
- 7
Simmer the Soup
Reduce the heat to low and let the mixture simmer for about 1 hour, or until the pork is tender.
- 8
Add Vegetables
After the pork is tender, add the yuca, plantains, and corn. Continue to simmer for another 30 minutes until the vegetables are cooked through.
- 9
Finish with Cilantro
Once the vegetables are tender, stir in the chopped cilantro and let it cook for an additional 5 minutes.
Serving
- 10
Serve Hot
Ladle the Sancocho de Espinazo into bowls and serve hot. Enjoy with lime wedges and additional cilantro if desired.
