Maria's Sancocho (Meat Stew)
This is a true BIG crowd-pleasing dish—with loads of meats and a variety of vegetables, there is something for everyone in this pot!
Ingredients
- 1 pound (455 g) pork ribs
- 1 pound (455 g) beef neckbone
- 1 pound (455 g) chicken drumsticks
- 3 tablespoons adobo seasoning
- 3 tablespoons dried oregano
- 3 tablespoons garlic powder
- Juice of 3 limes
- 1/2 cup (120 ml) Mojo marinade (Maria prefers Goya brand)
- 3 tablespoons canola or other neutral oil
- 4 chicken bouillon cubes
- 3 stalks celery, diced large
- 1/2 large onion, sliced
- 1/2 green pepper
- 1/2 bunch (about 1/2 cup/ 25 g) cilantro
- 1 yucca, peeled and cut into 1-inch (2.5-cm) pieces
- 1 carrot, peeled and cut into 1-inch (2.5-cm) pieces
- 1 kent pumpkin or butternut squash, peeled and diced
- 3 green plantains, peeled and cut into 1-inch (2.5-cm) pieces
- 1 teaspoon coarse salt
- 2 ears corn, husked and cut into ½-inch (12-mm) coins
Instructions
- Combine the pork, beef, and chicken with 1 tablespoon each of adobo, oregano, and garlic powder; the juice of 2 limes; and ¼ cup (60 ml) of the Mojo marinade in a large bowl. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- Heat the oil in a very large stockpot over medium-high heat. Remove the meat from the marinade. Working in batches, brown the meats for 4 to 5 minutes on all sides.
- Return all the meat to the pot and add the bouillon cubes, celery, onion, green pepper, and the cilantro plus enough water to cover. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour.
- Add the rest of the vegetables, except for the corn.
- Add 2 tablespoons each of adobo, oregano, garlic powder; the salt; the remaining 1/4 cup (60 ml) Mojo marinade; and the juice of one lime. Add more water, if needed, until all of the vegetables are covered by liquid.
- Stir the contents carefully and lay the corn coins on top. Increase the heat and bring to a boil, then reduce to a simmer, cover, and cook the stew until the vegetables are fork-tender and the meat is falling apart, about 40 more minutes.
Notes
Excerpted from Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women by Anna Francese Gass © 2019 Anna Francese Gass. Published by Harper Design, an imprint of HarperCollins Publishers. Photos © 2019 by Andrew Scrivani.