Created in partnership with Orlando Pride, this Sancocho recipe is so tasty and comes together quick with a Spice World kick! Transport your taste buds to the heart of Latin America with this hearty and comforting sancocho, packed with tender chicken and pork.
Serves: 12
Total Time: 1 Hour
Ingredients
1 (16 oz) package frozen yucca, quartered
1 sweet onion, chopped
2 carrots, chopped
2 green bell peppers, divided
4 Tbsp Spice World Ready-to-Use Minced Garlic
2 Tbsp Spice World Easy Onion
1 lb gold potatoes, quartered
2 ears fresh corn, cut
2 unripe green plantains, cut
1 tsp kosher salt
2 tsp sazón with annatto seasoning
1 tsp ground cumin
1 tsp dry oregano
1½ lb boneless country ribs
½ lb boneless skinless chicken thighs
4 limes, divided
2 bunches cilantro
4 green onions
1 (10 oz) can diced tomatoes with green chilis
1 habanero pepper, cut
6 ¼ cups water, divided
4 Tbsp olive oil
1 chicken bouillon cube
1 bay leaf
2 ripe Hass avocados, diced
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Instructions
Thaw yucca. Coarsely chop the onion, carrot, bell pepper, garlic, and Easy Onion. Quarter potatoes; remove husks and silks from corn; then cut corn into 8 kernels from the cob. Peel plantains and cut into ½-inch slices; quarter yucca; and remove the fibrous center (if necessary).
Combine in a small bowl: salt, sazón, cumin, and oregano, until blended. Coat pork and chicken with 3 teaspoons of spice rub (wash hands).
Juice 2 limes (¼ cup). Combine in blender: cilantro, green onions, 1 chopped bell pepper, lime juice, diced tomatoes, habanero, and ¼ cup water; blend until smooth and combined.
Preheat stockpot on medium-high for 2–3 minutes; add oil to pot. Place pork and chicken in pot and cook 3–4 minutes on each side until browned; remove from pot. Add onion, carrot, remaining bell pepper, garlic, and remaining 2 tsp spice rub to the same pot; cook for 7–9 minutes until vegetables begin to soften. Add the remaining 6 cups of water, bouillon, bay leaf, and one-half of blended cilantro mixture; bring to a simmer. Return the chicken and pork to the pot (along with any accumulated juices). Cover the pot with a lid and cook for 30 minutes.
Add potatoes, yucca, and plantains. Continue to simmer for 30 additional minutes until the chicken and pork are fork-tender and the root vegetables are cooked through. Stir in corn and remaining cilantro mixture and cook for 2–3 minutes until the corn is crisp and tender.
Dice avocados; wedge the remaining 2 limes. Divide soup between serving bowls and garnish with avocado and lime wedges; serve.
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