Colombian Sancocho

"This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate."
 
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Ready In:
6hrs 30mins
Ingredients:
11
Yields:
16 cups
Serves:
8
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ingredients

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directions

  • Cut and peel all veggetables and protein as needed.
  • Place all of the veggetables on the bottom of a 5 quart slow cooker.
  • Layer all of the proteins on top of the veggetables.
  • Add Sazon to 2 cups of water and stir well. Pour water over proteins.
  • Sprinkle proteins with a liberal amount of Adobo.
  • Pour in water until the slow cooker is full.
  • Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.

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