{"id":4477,"date":"2021-04-14T18:50:04","date_gmt":"2021-04-14T18:50:04","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4477"},"modified":"2024-08-05T01:06:42","modified_gmt":"2024-08-05T01:06:42","slug":"sancocho","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2021\/04\/sancocho\/","title":{"rendered":"Sancocho"},"content":{"rendered":"<header>\n<div class=\"recipe-subhead\">\n<p>Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables.<\/p>\n<ul class=\"recipe-time-yield\">\n<li><span class=\"recipe-yield-time-label recipe-yield\">YIELD <\/span><span class=\"recipe-yield-value\">8 to 10 servings<\/span><\/li>\n<li><span class=\"recipe-yield-time-label recipe-time\">TIME \u00a0<\/span><span class=\"recipe-yield-value\">1 1\/2 hours<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"controls detail-controls recipe-detail-controls primary\" data-analytics-context=\"top right\" data-analytics-name=\"recipe page\">\n<div id=\"saveOrganize-primary-1021999\" class=\"saveOrganizeMount save-group\" data-recipe-id=\"1021999\">\n<div class=\"nytc---savebutton---saveBtn\" data-test-id=\"save-button\"><span style=\"font-size: revert;\">By <\/span><a style=\"font-size: revert;\" href=\"https:\/\/cooking.nytimes.com\/search?q=Von+Diaz&amp;action=click&amp;module=byline&amp;region=recipe%20page\">Von Diaz<\/a><br \/>\n<a href=\"https:\/\/cooking.nytimes.com\/recipes\/1021999-sancocho?action=click&amp;module=RelatedLinks&amp;pgtype=Article\" target=\"_blank\" rel=\"noopener\">https:\/\/cooking.nytimes.com\/recipes\/1021999-sancocho?action=click&amp;module=RelatedLinks&amp;pgtype=Article<\/a><\/p>\n<p>Print this recipe: <a href=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/Sancocho-Recipe-NYT-Cooking.pdf\">Sancocho Recipe &#8211; NYT Cooking<\/a><br \/>\nChristopher Simpson for The New York Times.<br \/>\nFood Stylist: Simon Andrews.<br \/>\nProp Stylist: Paige Hicks.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"recipe-intro\">\n<div class=\"recipe-topnote-metadata\">\n<div class=\"topnote\">\n<p>Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I\u2019ve rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes\u00a0<a href=\"https:\/\/www.nytimes.com\/2020\/10\/26\/dining\/puerto-rican-food.html\" target=\"_blank\" rel=\"noopener\">the resilience of Puerto Rican people<\/a>, as it is often prepared in times of crisis \u2014 such as after a hurricane \u2014 and made with whatever you have on hand.<\/p>\n<p class=\"related-article\"><span class=\"label\">Featured in:\u00a0<\/span><a href=\"https:\/\/www.nytimes.com\/2021\/03\/22\/dining\/puerto-rican-food-von-diaz.html\" target=\"_blank\" rel=\"noopener\">Von Diaz\u2019s Essential Puerto Rican Recipes<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4492\" src=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-ingredients.jpeg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-ingredients.jpeg 1024w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-ingredients-300x200.jpeg 300w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-ingredients-768x512.jpeg 768w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-ingredients-90x60.jpeg 90w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-ingredients-420x280.jpeg 420w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<section class=\"recipe-ingredients-wrap\">\n<h3 class=\"recipe-instructions-heading\">INGREDIENTS<\/h3>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">medium yuca<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">medium white yautia (taro root)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">green plantain<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">yellow sweet plantain<\/span><\/li>\n<li><span class=\"quantity\">10<\/span>\u00a0<span class=\"ingredient-name\">ounces calabaza (pumpkin) or kabocha squash<\/span><\/li>\n<li><span class=\"quantity\">1 to 2<\/span>\u00a0<span class=\"ingredient-name\">fresh ears sweet corn<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces<\/span><\/li>\n<li><span class=\"quantity\">1 \u00bd<\/span>\u00a0<span class=\"ingredient-name\">tablespoons kosher salt, plus more to taste<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span>\u00a0<span class=\"ingredient-name\">teaspoon freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">tablespoon olive oil, plus more as needed<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span>\u00a0<span class=\"ingredient-name\">cup\u00a0<a href=\"https:\/\/deaixa.net\/main\/2021\/04\/13\/sofrito-by-von-diaz-ny-times\/\">sofrito<\/a><\/span><\/li>\n<li><span class=\"quantity\">10<\/span>\u00a0<span class=\"ingredient-name\">cups pork or beef stock<\/span><\/li>\n<li><span class=\"quantity\">3<\/span>\u00a0<span class=\"ingredient-name\">dried bay leaves<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">cup thinly sliced Spanish chorizo<\/span><\/li>\n<li>\u00a0<span class=\"ingredient-name\">Fresh bread or white rice, for serving<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4491\" src=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-in-the-pot.jpeg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-in-the-pot.jpeg 1024w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-in-the-pot-300x200.jpeg 300w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-in-the-pot-768x512.jpeg 768w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-in-the-pot-90x60.jpeg 90w, https:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sancocho-in-the-pot-420x280.jpeg 420w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"recipe-steps-wrap\">\n<h3 class=\"recipe-instructions-heading\">PREPARATION<\/h3>\n<ol class=\"recipe-steps\">\n<li>Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch 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.<\/li>\n<li>Husk the corn, then slice it into 2-inch-thick segments. Set aside.<\/li>\n<li>Season pork (or beef) and chicken with 1\/2 tablespoon salt and 1\/4 teaspoon black pepper.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Adjust salt to taste, and serve with fresh bread or white rice on the side.<\/li>\n<\/ol>\n<h4 class=\"recipe-notes-header\">Tip<\/h4>\n<ul class=\"recipe-notes\">\n<li><span class=\"recipe-note-description\">Root vegetables such as yuca and yautia can be difficult to find in some supermarkets, though you may be able to find them in the freezer section. Farmers\u2019 markets, or Hispanic, Caribbean or Asian supermarkets are your best bet. There\u2019s no real substitute for the rich, earthy flavor of these tubers, but potatoes can be used. If using potatoes, reduce the cooking time.<\/span><\/li>\n<\/ul>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sancocho, a word often used as slang by Puerto Ricans &hellip; <\/p>\n","protected":false},"author":2,"featured_media":4478,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[37,42],"tags":[62,73],"class_list":["post-4477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","category-slider","tag-las-sopas","tag-puerto-rico"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=4477"}],"version-history":[{"count":2,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4477\/revisions"}],"predecessor-version":[{"id":5996,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4477\/revisions\/5996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4478"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=4477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=4477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=4477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}