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.
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.
