Recipe(tried): Good and Nourishing Food.
Misc. GOOD AND NOURISHING FOOD
One of my neighbors, a young couple with a small boy with a handicap, wants to celebrate his first birthday. Jan is such a sweet boy, always smiling and calling us from his window at all times, asking for our dogs or perhaps only for our attention. We love him very much and everybody can be sure that we are going to be the first at his party. Irlanda asked for an easy recipe and I recommended a Sancocho because everything goes into the pot and the results are exceptional. The Sancocho will be served with white rice, and she bought all kinds of sweets and fruits for the children. Wine and beer for adults and a wonderful fruit punch for kids.
As a reminder of my previous postings, for the Sancocho you need a very big soup pot available. The best soup pots can be obtained at any restaurant provider, or at a Latin market. The pot must be kept always very clean with its cover at a cupboard or closet.
This recipe is good for 18 or more guests. It is served in a soup bowl with white rice in the bottom and then, serve the soup over it. Buen Provecho!
SANCOCHO FROM PUERTO RICO
4 lbs chicken pieces
2 lbs pork meat cut as for stew
1 lb ham, chopped
1 lb chorizos or longaniza sausages, fried previously and sliced
4 green plantains, peeled and sliced
2 lbs cassava, peeled, sliced in inch slices and slices halved
2 lbs dasheen, peeled and cubed
2 lbs yaut a, peeled and cubed
2 lbs squash, peeled and cubed
2 lbs sweet potatoes, peeled and cubed
4 ears of corn, cut in 4 pieces each
6 liters of water
1 tb ground oregano
4 tb salt
2 tb sour orange juice (or a mixture of orange and lemon juice)
2 green peppers chopped
1 big onion chopped
4 garlic cloves, peeled and crushed in the mortar
fresh chopped parsley
fresh chopped cilantrillo
2 or more cubes chicken stock
2 tb Bijol for color
3 tb tomato sauce 2 tb white vinegar
4 tb Worcestershire Sauce
Wash the chicken with the sour orange and take out the skin and any visible grease. Marinate the chicken and the other meats with the onion, garlic, green peppers, Worcestershire Sauce, chopped tomatoes for 2 hours or longer. Begin by cooking the meats with the marinade in a big Soup Pot, covered, at medium heat. When the meats are sufficiently tender, add the water and the condiments. After it boils for a few minutes, add the root vegetables (Viandas), adding the pumpkin last. Simmer the stew until the Viandas are tender and the stock has thickened. Serve over white rice in a soup bowl, with Garlic Bread and a green Salad.
One of my neighbors, a young couple with a small boy with a handicap, wants to celebrate his first birthday. Jan is such a sweet boy, always smiling and calling us from his window at all times, asking for our dogs or perhaps only for our attention. We love him very much and everybody can be sure that we are going to be the first at his party. Irlanda asked for an easy recipe and I recommended a Sancocho because everything goes into the pot and the results are exceptional. The Sancocho will be served with white rice, and she bought all kinds of sweets and fruits for the children. Wine and beer for adults and a wonderful fruit punch for kids.
As a reminder of my previous postings, for the Sancocho you need a very big soup pot available. The best soup pots can be obtained at any restaurant provider, or at a Latin market. The pot must be kept always very clean with its cover at a cupboard or closet.
This recipe is good for 18 or more guests. It is served in a soup bowl with white rice in the bottom and then, serve the soup over it. Buen Provecho!
SANCOCHO FROM PUERTO RICO
4 lbs chicken pieces
2 lbs pork meat cut as for stew
1 lb ham, chopped
1 lb chorizos or longaniza sausages, fried previously and sliced
4 green plantains, peeled and sliced
2 lbs cassava, peeled, sliced in inch slices and slices halved
2 lbs dasheen, peeled and cubed
2 lbs yaut a, peeled and cubed
2 lbs squash, peeled and cubed
2 lbs sweet potatoes, peeled and cubed
4 ears of corn, cut in 4 pieces each
6 liters of water
1 tb ground oregano
4 tb salt
2 tb sour orange juice (or a mixture of orange and lemon juice)
2 green peppers chopped
1 big onion chopped
4 garlic cloves, peeled and crushed in the mortar
fresh chopped parsley
fresh chopped cilantrillo
2 or more cubes chicken stock
2 tb Bijol for color
3 tb tomato sauce 2 tb white vinegar
4 tb Worcestershire Sauce
Wash the chicken with the sour orange and take out the skin and any visible grease. Marinate the chicken and the other meats with the onion, garlic, green peppers, Worcestershire Sauce, chopped tomatoes for 2 hours or longer. Begin by cooking the meats with the marinade in a big Soup Pot, covered, at medium heat. When the meats are sufficiently tender, add the water and the condiments. After it boils for a few minutes, add the root vegetables (Viandas), adding the pumpkin last. Simmer the stew until the Viandas are tender and the stock has thickened. Serve over white rice in a soup bowl, with Garlic Bread and a green Salad.
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