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Sancocho (in Restaurant Mitre, Chef Pedro Pichardo, Cap Cana)

Posted 21/05/2010 | 14:43

Serves 4

100 gr chicken, cut into pieces
100 gr pork.sliced
100 gr beef, sliced
1 banana, sliced
300 gr yuca, cut into bite sized pieces
300 gr potatoes, cut into bite sized pieces
300 gr lb yellow pumpkin(calabasa), cut
1 small Celery and 1 green pepper, diced
1 Corn sliced
1 tsp whole oregano
1 tsps garlic, minced
1 large onion, chopped
1 ltr chicken stock
1/4 tsp black pepper
3 tbsp olive oil
salt and pepper to taste

Cut meat into pieces. In a large pot, place the olive oil to heat. Once oil is hot, place the meat to brown in the oil, turn constantly for complete browning and until all liquid is absorbed.
Once the meat is brown, add chicken stock to the meat and let it cook under medium heat for approximately 10 minutes. simmer until meat is tender.
Next, add 1cup of water, then add the vegetables,(except the banana) and all seasonings. Add salt to taste. Banana will crush if added too early in the cooking process. Allow the vegetables to cook for approximately 10 minutes, before adding the banana. Stir occasionally. Now take one third of the vegetables and put them into a mixer, add the purree from the mixer and cover the pot and simmer for another 20 minutes.
Side dishes : White rice and avocado sliced.
Serve hot.