Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces.
1 med yuca, 1 med white yautia, 1 green plantain, 1 yellow sweet plantain
Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces.
10 oz calabaza
Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
Husk the corn, then slice it into 2-inch-thick segments. Set aside.
2 fresh ears sweet corn
Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
1 lb pork or beef stew meat, 1 lb boneless chicken thighs, 1 ½ tbsp salt, ¼ tsp black pepper
Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes.
Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
1 tbsp olive oil
Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
½ cup sofrito
Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat.
10 cups pork or beef stock, 3 dried bay leaves
Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next.
Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork.
1 cup Spanish chorizo
Adjust salt to taste, and serve with fresh bread or white rice on the side.
white rice
Nutrition
Calories: 434kcal
Keyword Beef, Chicken, Pork, Sancocho, Stew
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!