Subj : Times For Soup - 13
To   : All
From : Dave Drum
Date : Wed May 17 2023 04:27:53

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sancocho
 Categories: Vegetables, Squash, Pork, Poultry
      Yield: 9 servings
 
      1 md Yuca
      1 md White yautia (taro root)
      1    Green plantain
      1    Yellow sweet plantain
     10 oz Pumpkin or kabocha squash
      2    Fresh ears sweet corn
      1 lb Pork stew meat; trimmed of
           - excess fat, in 2" pieces
      1 lb Boneless chicken thighs;
           - trimmed of excess fat, in
           - 2" pieces
      1 tb Salt (such; more to taste
    1/4 ts Fresh ground black pepper
      1 tb Olive oil; more as needed
    1/2 c  Sofrito
     10 c  Pork stock
      3    Dried bay leaves
      1 c  Thin sliced Spanish chorizo
           Fresh bread or white rice;
           - to serve
 
  Peel and cut the yuca, yautia, green plantain and yellow
  plantain in 1" pieces. Scrape out the seeds, then chop
  the calabaza, skin on, in 1" pieces. Put each ingredient
  in a separate bowl, adding water to cover vegetables in
  order to prevent them from turning brown while you
  prepare the rest of the soup.
  
  Husk the corn, then slice it into 2-inch-thick segments.
  Set aside.
  
  Season pork and chicken with 1/2 tablespoon salt and 1/4
  teaspoon black pepper.
  
  Heat 1 tablespoon oil in a large pot over medium-high.
  Add the pork and brown on all sides for 5 minutes. Using
  a slotted spoon, transfer to a clean, large bowl, then
  add the chicken to the same pot, and brown on both sides
  for another 5 minutes, adding oil as needed if the pot
  gets dry. Transfer with a slotted spoon to the same bowl
  as the pork.
  
  Reduce heat to medium and add sofrito to the pot,
  scraping up any browned bits of meat and incorporating
  them into the mix. Cook for 5 to 7 minutes, until liquid
  has evaporated and mixture darkens in color.
  
  Return the pork, chicken and any accumulated juices to
  the pot. Add the stock, bay leaves and remaining 1
  tablespoon salt, and bring to a boil over high heat.
  Once simmering, reduce heat to medium-low and cook
  uncovered for 15 minutes, stirring occasionally.
  
  To keep the vegetables from falling apart, add each one
  in order of firmness, cooking each for 5 minutes before
  adding the next. Begin with the yuca, then yautia, green
  plantain, yellow plantain, calabaza and corn, cooking
  the yuca for a total of 30 minutes and the corn for only
  5 minutes.
  
  Add chorizo and stir well to incorporate. Cook for
  another 10 to 15 minutes over medium-low heat until meat
  and vegetables are tender and break easily with a fork.
  Because of all the starches and meat in this dish, this
  stew tends to be thick and rich. Some of the vegetables
  will fall apart, giving it a porridge consistency. This
  is a good thing.
  
  Adjust salt to taste, and serve with fresh bread or
  white rice on the side.
  
  By: Von Diaz
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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