Cook1 hr 40 mins
Yams or sweet potatoes and other tropical root vegetables distinguish this stew from others. Though this recipe calls for beef, boneless pork is also authentic. Sancocho is often accompanied by "casabe" (cassava cakes), yucca meal cakes, or "panecicos" (yucca meal rolls). Corn bread is a good substitute for these. This recipe is from Panama, and comes from Better Homes and Gardens. Our family really enjoyed this.
- 453.59 g beef stew meat or 453.59 g boneless pork roast, cut into 3/4 inch pieces
- 29.58 ml cooking oil
- 1 medium onion, sliced and separated into rings
- 2 garlic cloves, minced
- 946.36 ml water
- 226.79 g chorizo sausage or 226.79 g Italian sausage, sliced
- 1 medium winter squash, peeled and cubed (3 cups)
- 1 medium yam, peeled and cubed (1 cup)
- 1 large plantain, peeled and sliced (1 cup)
- 1 large green pepper, sliced
- 255.14 g packagefrozen green beans (may use fresh)
- 248.05 g can whole kernel corn
- 212.62 g can tomatoes, cut up
- 2.46 ml chili powder
- 1.23 ml ground coriander
- 4.92 ml salt
- additional salt and pepper
- In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
- To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan. Add 4 cups of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
- Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender. Skim off the fat.