Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Any one know where i can find a sancocho recipe puerto rican or domincan style w-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any one know where i can find a sancocho recipe puerto rican or domincan style w),it will help you,my kids.
Answer:
Sancocho From Puerto Rico
This is one of my favorite dishes. It is an example of the way we cook, everything fresh and into the same big pot. It is delicious!
SANCOCHO
There is a stew which is Typical of Santo Domingo and Puerto Rico, with a few variations from country to Country. This is a dish for cold weather and always for company. It is served with garlic bread and white rice as an accompaniment. The Caribe and Taino Indians were very fond of it. I will include a simple version because perhaps it might be too overpowering for foreign palates. Please, use a big soup Pot.
SANCOCHO
( Assorted Root-Vegetable Soup )
2 pounds beef, cut as for stew
1 pound pork, cut as for stew
1/2 pound smoked ham diced
1/2 cup basic Sofrito ( chopped tomatoes, onions, green and red peppers, peeled garlic cloves, cilantro or chinese parsley, chopped or processed. You can add olives and pimentos).This Sofrito can be used for other dishes.
1/4 cup tomato sauce or chopped tomatoes
1 pound each calabaza (Pumpkin), yautía (taro root), malanga, ?ame(yam) and cassava (yuca), peeled and diced in cubes
1 green plantain and 4 green bananas, peeled and cut in 2 inch rounds
3 corn ears, cut into 2 inch rounds
2 chicken cubes
1 beef cube
Salt and pepper to taste
Bijol, a teaspoon, for color Bija is derived from the achiote plant. Can be bought at Latin Markets.
In a big soup pot, combine 6 quarts of chicken or beef stock, or water with the beef, pork and ham, the Sofrito and the Tomato Sauce, and you can add 1/2 a beer. Cover and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes or until the meat is tender. (This Sancocho can be prepared with chicken, but then, the procedure is very short because you can boil the chicken with the vegetables and tubers, at the same time.)Add the remaining ingredients and bring to another boil. Lower the heat and simmer, covered, for 45 minutes or until the vegetables and tubers are cooked and the soup is thick.
This might sound complicated, but is a very simple dish that goes very well with the new healthy tendencies. The white rice is very simple to cook. To serve, you should use a soup dish, put some rice in the bottom and then the soup with meats and vegetables on top. Garlic Bread can be bought at the supermarket. If you are expecting too much company, you might add a green salad. Somewhere I read that a Sancocho is like a melange, like a Symphony. Enjoy.
hope that helps =]
Found 2 recipes for it on this site. hope your Spanish is better than mine!!
http://www.cooks.com
http://pegasus.cc.ucf.edu/~jtorres/domre...
Dominican
Try cookinglight.com they have a lot of different types of recipeies.
DOMINICAN SANCOCHO
Ingredients:
4 pounds of chicken
2 pounds of pork chops
1 pound of "tocino" (salt pork, spanish sausage)
1.5 pound of goat meat
1 pound of sausage
4 large plaintain bananas
2 pounds of yucca (cassava,tapioca,manioc)
2 pounds of malanga
2 pounds of spanish pumpkin
2 pounds of sweet potatoes
5 corns on the cob
2 pounds of white yam (taro)
6 liters of water
1.5 tablespoon of oregano
5 coffe spoons of salt
2 tablespoon of "naranja agria" (these are oranges that are very, very sour) 2 green bell pepper (cut in four pieces)
1 medium size onion
1 coffe spoon of garlic (smashed)
Some leaves of parsley
Some leaves of cilantro
1 tablet of chicken bouillon
2 tablespoons of white vinegar
Worcestershire sauce (English)
How to prepare the ingredients: The day before (to save some time) you can cook the meats and store them in the refrigerator. The way to cook them is the following:
Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let get the chicken to become too tender. When done, save it in the refrigerator.
Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.
Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender.
Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil.
Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black.
In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick.
Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Any one know where i can find a sancocho recipe puerto rican or domincan style w-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any one know where i can find a sancocho recipe puerto rican or domincan style w),it will help you,my kids.
Answer:
Sancocho From Puerto Rico
This is one of my favorite dishes. It is an example of the way we cook, everything fresh and into the same big pot. It is delicious!
SANCOCHO
There is a stew which is Typical of Santo Domingo and Puerto Rico, with a few variations from country to Country. This is a dish for cold weather and always for company. It is served with garlic bread and white rice as an accompaniment. The Caribe and Taino Indians were very fond of it. I will include a simple version because perhaps it might be too overpowering for foreign palates. Please, use a big soup Pot.
SANCOCHO
( Assorted Root-Vegetable Soup )
2 pounds beef, cut as for stew
1 pound pork, cut as for stew
1/2 pound smoked ham diced
1/2 cup basic Sofrito ( chopped tomatoes, onions, green and red peppers, peeled garlic cloves, cilantro or chinese parsley, chopped or processed. You can add olives and pimentos).This Sofrito can be used for other dishes.
1/4 cup tomato sauce or chopped tomatoes
1 pound each calabaza (Pumpkin), yautía (taro root), malanga, ?ame(yam) and cassava (yuca), peeled and diced in cubes
1 green plantain and 4 green bananas, peeled and cut in 2 inch rounds
3 corn ears, cut into 2 inch rounds
2 chicken cubes
1 beef cube
Salt and pepper to taste
Bijol, a teaspoon, for color Bija is derived from the achiote plant. Can be bought at Latin Markets.
In a big soup pot, combine 6 quarts of chicken or beef stock, or water with the beef, pork and ham, the Sofrito and the Tomato Sauce, and you can add 1/2 a beer. Cover and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes or until the meat is tender. (This Sancocho can be prepared with chicken, but then, the procedure is very short because you can boil the chicken with the vegetables and tubers, at the same time.)Add the remaining ingredients and bring to another boil. Lower the heat and simmer, covered, for 45 minutes or until the vegetables and tubers are cooked and the soup is thick.
This might sound complicated, but is a very simple dish that goes very well with the new healthy tendencies. The white rice is very simple to cook. To serve, you should use a soup dish, put some rice in the bottom and then the soup with meats and vegetables on top. Garlic Bread can be bought at the supermarket. If you are expecting too much company, you might add a green salad. Somewhere I read that a Sancocho is like a melange, like a Symphony. Enjoy.
hope that helps =]
Found 2 recipes for it on this site. hope your Spanish is better than mine!!
http://www.cooks.com
http://pegasus.cc.ucf.edu/~jtorres/domre...
Dominican
Try cookinglight.com they have a lot of different types of recipeies.
DOMINICAN SANCOCHO
Ingredients:
4 pounds of chicken
2 pounds of pork chops
1 pound of "tocino" (salt pork, spanish sausage)
1.5 pound of goat meat
1 pound of sausage
4 large plaintain bananas
2 pounds of yucca (cassava,tapioca,manioc)
2 pounds of malanga
2 pounds of spanish pumpkin
2 pounds of sweet potatoes
5 corns on the cob
2 pounds of white yam (taro)
6 liters of water
1.5 tablespoon of oregano
5 coffe spoons of salt
2 tablespoon of "naranja agria" (these are oranges that are very, very sour) 2 green bell pepper (cut in four pieces)
1 medium size onion
1 coffe spoon of garlic (smashed)
Some leaves of parsley
Some leaves of cilantro
1 tablet of chicken bouillon
2 tablespoons of white vinegar
Worcestershire sauce (English)
How to prepare the ingredients: The day before (to save some time) you can cook the meats and store them in the refrigerator. The way to cook them is the following:
Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let get the chicken to become too tender. When done, save it in the refrigerator.
Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.
Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender.
Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil.
Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black.
In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick.
Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again. When done, you can serve the sancocho with rice and add picante sauce (Tabasco, for instance). This recipe is good for 18 portions.
correctness,It's Non-profit and only for informational purposes.
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