From the Spanish verb ''sancochar" (to parboil), writes author Elisabeth Lambert Ortiz in ''The Book of Latin American Cooking," comes this popular pot-au-feu-style dish. You can add beef, sweet potatoes, winter squash, and fresh corn, if you like. ''The more ingredients there are in a sancocho, the more of a party dish it becomes," writes Ortiz.
|2||pounds lean boneless pork, cut into 1 1/2-inch cubes|
|2||large onions, sliced|
|3||cloves garlic, crushed|
|2||large tomatoes, peeled, seeded, and chopped|
|1||pound yucca root (cassava), peeled and sliced|
|1||quart chicken stock|
|1||quart beef stock|
|Salt and pepper, to taste|
|3 1/2||pound chicken, cut up|
|4||green plantains, peeled and cut into 2-inch slices|
2. Add the chicken and plantains. Return the liquid to a boil, lower the heat, and re-cover the pan. Simmer the mixture for 45 minutes or until the chicken and pork are tender.
3. Serve the meats and vegetables with broth in shallow bowls with lime wedges.
Adapted from ''The Bookof Latin American Cooking"