Sankocho recipe with plenty of volume -pure white bite

What is Sankocho?

Spanish verb Suncoor (Cook with liquid) Is a traditional way to make almost all stews. Soups and stews are classic in several Latin American countries, such as the Republic of Dominica, Colombia, Cuba, and Puerto Rico. Sankocho has several variations, but the main ingredients are meat, soup, vegetables, and stem. Latin people often give this hearty stew on special days and holidays.

Recipe material

This recipe is the most comfortable food with my unique arrangement to Puerto Rico’s Sankocho. 😉 Dominica Sankocho is almost the same, but there is no sofrit.

1. meat – You can add your favorite meat. However, chicken, beef, and Anduille sausage provide many layers of meat.
2. Sofrit It’s a classic Puerto Rico seasoning Add peppers, garlic, onion, coriander, and tomatoes that are finely chopped and sauted.
3. spicesIt brings a wonderful flavor explosion, including cumin, oregano, paprika, and sazon.
4. broth – You can dilute it a little with water, but I like dashi because the taste is more delicious.
5. vegetables – Potato, pumpkin, and yukka vegetables such as pumpkin, pumpkin, and pupa -quality vegetables add a natural thickness while giving the stew a natural thickness. The corn with ears and the green plantation add more deliciousness. Please customize freely according to the type and taste of vegetables.

How to make Sankocho

Preparation

• season Sprinkle salt and sason on both sides of meat (chicken, beef), or use your favorite spice mix. Leave at least 15 minutes at room temperature.
• heat Put a Dutch oven or a large pot over medium heat. Add oil to the pan.
• Add meat – Bake meat and chicken separately in several times and avoid density. Leave it for about 2 minutes and turn it over. Cook for about 6 minutes or until brown.
• Add sausage Cook for another 2 minutes.
• seasoning – Add soflit, garlic, cumin, paprika, oregano, and a little more sathon. Stir for about 1 minute until the scent stands. Next, add the onion and cook for another 5 minutes.

Boil

• Boil – Pour water or soup. Next, return the meat, boil, reduce the heat, and cook for 15 to 20 minutes according to the beef site. When using only chicken, reduce the amount of cooking.
• vegetables -Next, add root vegetables from those that takes the most time to cook (in this case, green planet). After boiling for about 10 minutes, add Yuka, pumpkin, potatoes and corn.
• Continue Cook the stew for 10 minutes until the vegetables begin to soften.
• season Adjust the taste with salt and pepper. Adjust the other seasonings as you like.
• Last stretch – Continue to boil for 15 to 20 minutes until the root vegetables become softer. The stew must be rich and hearty. If not, crush some root vegetables and thicken.
• serve Put plenty in a large bowl and topped the chopped coriander.

Recipe hints and tips

1. If you have the courage to participate in the flame radiation party, let’s excite the heat with Habanero, Scotch Bonnet and Serano Pepper. When it gets cold, it is sure to be warm and comfortable.
2. In addition to starch vegetables, you can add cabbage, peppers, ingens, beans, etc.
3. Add more coconut milk more than cups and add tropical twists to this stew to make it richer and creamy. The tomato sauce adds sourness to tighten the overall taste.
4. If you cook starch vegetables longer, you will have a rich stew. However, to get a solid texture, cook until it is soft with a fork.
5. Add root vegetables. Start with the most time, end with the less time. This guarantees a uniform cooking.

Making and storage method

Fortunately, our solid stew can be stored in the refrigerator, so Freezer -compatible。 Therefore, if you are a stew lover like me, we recommend that you double the recipe, freeze half, so that you can use it as soon as you want to eat. Just reheat it will be lined up on the table immediately. 😉

Store the remaining Sankocho in a container of one meal so that you can easily prepare your meal. It is easy to thaw each time and reheat it. Hold in the refrigerator for 5 days and in the freezer for 4-6 months. However, don’t forget to attach a date label to track freshness.

All you have to do is thaw the sun pussy in the refrigerator overnight and warm it in the next day with a stove or microwave. If the stew is too thick, add a little soup or water to make it thinner.

What to eat with Sankocho

Traditionally combined with Sankocho is White riceSliced ​​avocado, Toston。 Pike is a simple hot sauce of Puerto Rico. Chili, garlic, black pepper, and coriander are chopped and soaked in lime juice and vinegar.

Let’s try more heartwarming stew recipes

1. Caribbean Ouckstail Stew
2. French onion soup
3. Broccoli cheese soup
4. Jamaikan Oc stail stew
5. Africanchikin stew and coconut rice

by Inma

See how to make

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This blog post was originally released in October 2018, adding additional hints, new photos, and videos.