Sancocho

Ingredients13

• chicken pieces, bone-in1.2 kg
• beef shank400 g
• yellow plantains2
• yuca400 g
• potatoes400 g
• corn on the cob2
• onion1
• garlic4 cloves
• scallions4
• cilantro30 g
• ground cumin1 tsp
• salt2 tsp
• water2.5 L

Method

1. Cut the chicken and beef into large pieces. Peel and cut the plantains, yuca, and potatoes into thick chunks. Cut the corn into rounds.
2. Put the beef in a large pot with the water, half the onion, 2 garlic cloves, and a pinch of salt. Bring to a boil, skim, then simmer 40 minutes.
3. Add the chicken, remaining onion and garlic, scallions, cumin, and salt. Simmer 20 minutes.
4. Add the yuca and corn and cook 15 minutes, until the yuca starts to soften.
5. Add the plantains and potatoes and simmer 20–25 minutes, until the meat is tender and the vegetables are soft.
6. Stir in most of the chopped cilantro and adjust the salt.
7. Rest 5 minutes, then ladle into bowls with broth, meat, and vegetables.
8. Garnish with the remaining cilantro and serve hot.