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Caribbean Style Sancocho

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“What makes this version Caribbean is the use of vegetables found more commonly in the Caribbean. DH is from Colombia and has never heard of some of these ingredients. I've provided several options as far as the vegetables go so you can use whatever you can find. Green plantain, yautia, yucca root, potatoes all have a neutral taste. The yellow platain, sweet potato, batata, and squash are slightly sweet. I don't know if you have a secret way to cut the corn into rounds, but I find that I have to cook the corn first to soften the cob. I add it add serving time.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the oil in a large Dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes.
  2. Stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long).
  3. Add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes.
  4. NOTE: You may find the corn difficult to cut into rounds. What I do is cook it first either by boiling or in the microwave. This softens the cob so it is easier to cut. I add the corn at serving.

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