Recipe by threeovens
I make no claim as to authenticity and named it NY Style only because I live in New York. I was making another's recipe, but had to change it so much that I am posting it my way. From what I understand, the necessary ingredients are chicken, beef, plantain, and yucca. Serve with rice, beans, avocado, and hot pepper sauce.
Top Review by hahna
This Sancocho was really delicious. I followed the recipe as written. The only difference was that I could only fit about 4 cups of broth into the pressure cooker before it got to the maximum fill line, not 8 cups. But the chicken made plenty of broth while it was cooking, so it was not too dry. I used a 5 lb chicken but I think a 4 lb might have been enough. Also, it seemed like a lot of onions, and it smelled oniony while cooking, but the soup did not taste oniony at all. It was a nice balance of flavors. People who don't like spicy food might want to use less cayenne pepper. I'm sure I'll be making this again because the kids loved it.
- 1 lb beef short rib, cut flanken style (if possible)
- 1 roasting chicken, cut into serving size pieces
- 2 large onions, diced
- 1 bunch green onion, diced
- 4 tomatillos
- 8 cups chicken broth (can mix with beef broth)
- 1 lb yucca root (can substitute potatoes)
- 1 large green plantain
- 1 teaspoon ground cumin
- 1⁄2 teaspoon Sazon Goya seasoning (1 packet)
- 1⁄2 teaspoon cayenne pepper
- salt & freshly ground black pepper
- fresh cilantro (to garnish)
Directions See How It's Made
- Puree onions, green onions, tomatillos, and 1 cup broth in a blender or food processor. Place in pressure cooker. Add broth, chicken and beef. Cook for 15 minutes after steam starts escaping from cooker. Remove chicken and let cool. Remove bones and cut into bite size pieces and set aside.
- Meanwhile, dice yucca and plantain. Add to pressure cooker along with cumin, sazon, cayenne, salt and pepper. Cook 10 minutes after steam start to escape.
- Return chicken, add additional water if needed and adjust seasonings. Heat through and serve.