Welcome to another delightful culinary adventure! Today, in our series of We Cook Books, we are thrilled to bring an authentic Sancocho Recipe from The World Central Kitchen Cookbook.
This classic Latin American stew is a beloved staple, renowned for its hearty and comforting qualities. A symphony of flavors, Sancocho brings together tender meats, robust vegetables, and a rich, aromatic broth.
Each ingredient weaves a story of tradition and home cooking, making it a perfect dish for family gatherings or a comforting meal to enjoy at home. Discover this timeless recipe with us, a culinary gem that celebrates the simplicity and richness of flavors in every spoonful.
48 g (¼ cup) extra-virgin olive oil
1 large sweet onion, such as Maui or Vidalis. roughly chopped
4 scallions, cut into 0.6 cm (¼-inch) pieces
3 medium garlic cloves, roughly chopped
1 (28-ounce) can diced tomatoes, drained, or 6 plum tomatoes, blanched, peeled, and diced
7 g (1 tablespoon) achiote powder or sweet paprika
2 green or half-ripe (closer to yellow) plantains, peeledmand cut into 1-inch pieces
2 pounds yuca, peeled and cut into 2.5 cm (1-inch) pieces
2 ears corn, shucked and cut into thirds
4 bone-in, skinless chicken thighs
450 g (1 pound) boneless pork shoulder, cut into 3 cm (1½-inch) chunks
2 cups chopped fresh cilantro (including stems) or culantro, plus more for garnish
22 g (1½ tablespoons) kosher salt, plus more to taste
4 medium Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) pieces
Cooked white rice, for serving
2 avocados, sliced
2 limes, quartered