Recipe(tried): Sancocho from Puerto Rico

We consider the Sancocho a stew more than a soup. Just by reading the recipe you will be convinced!

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 1/2 tbsp ground oregano
4 tbsp salt
2 tbsp 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 tbsp Bijol for color
3 tbsp tomato sauce 2 tb white vinegar
4 tbsp 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.