Caribbean Soup

Name: Caribbean Soup (Sancocho)
Yield: Serves 8
Cuisine: Puerto Rican
Ingredients: 3 quarts (12 cups) water, coarsely chopped; 1 green pepper, seeded, coarsely chopped; 2 tomatoes, coarsely chopped; 1 onion, peeled, coarsely chopped; 1 tablespoon salt, coarsely chopped; 2 fresh corn kernels, halved, coarsely chopped; 1 pound lean beef; 1 sweet chili pepper, seeded, coarsely chopped; 3 fresh culantro leaves, coarsely chopped; ½ pound yellow yautía, peeled and diced; ½ pumpkin or squash, peeled and diced; ½ pound lean pork meat with bone; ½ pound white yautía, peeled and diced; ½ pound sweet potatoes, peeled and diced; 1 large green plantain, peeled and quartered; ½ pound potatoes, peeled and diced; ½ pound ñame, peeled and diced; ½ cup tomato sauce; 1 large ripe plantain, peeled and quartered; 1 tablespoon salt

Sancocho

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 quarts (12 cups) water, coarsely chopped
1 tablespoon salt, co

Americas
Gluten-free
Soup
Puerto Rico
Caribbean

Method

In a large, 12-quart kettle, combine ingredients included in A. Bring rapidly to a boil.
Clean and wash meats. Cut into 1-inch cubes. Add meats and bone to kettle. Cover, reduce heat to moderate, and cook for 1 hour.
Wash vegetables included in C and add to kettle.
Rinse green plantain rapidly in