Sancocho Costeño

This is a dish to be served for a crowd ready to treat itself with some real slow home cooking. I love it, and prepare it with the ripe plantain and lime juice cooked within the soup, not separately. On the coast, we cut all the roots and vegetables, cook them in the soup, and add rice and lime juice at the end. Kale is the green we deem essential in any good Sancocho Costeño.