Ingredients
1
pound of beef (Chopped)
1
1/2 pound of skinless chicken (chopped)
1
pound of pork (chopped)
2
large yellow onions (peeled and quartered)
5
cloves of garlic (peeled)
4
quarts beef or chicken stock
Directions
1.
Mash the garlic with the oregano and salt.
2.
Rub the bitter orange, garlic mixture, vinegar, vegetable oil and half of your onions all over the meats.
3.
Let marinate in fridge for an hour.
4.
Peel and cube the platano, yuca, yam, potatoes, pumpkin and yautia.
5.
In a large pan heat 1/4 cup of vegetable oil.
6.
Gradually cook the meat to sear it (this will keep it juicy).
7.
Sprinkle with salt and add 1 cup of the beef broth.
8.
Bring to a boil then simmer covered for 45 minutes.
10.
In a large stew pot add 3 quarts of the broth.
11.
Add the plantano, yuca and vegetables.
12.
Bring to a boil and add the meats.
13.
Add more broth if the liquid level gets lower than the solids.
14.
Bring to a boil again and then bring to a simmer.
15.
Check every 10 minutes to make sure the broth does not dry up.
18.
Serve the sancocho with rice on the side and a slice of avocado.
19.
Sprinkle with lots of chopped cilantro.
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