Pork meator a combination of pork, beef and chicken
Smoked Pork Neck Bones
½ teaspoon Salt and pepper
1 teaspoon oregano
1 teaspoon adobo
1 teaspoon Sofrito
Sancocho is a meat and vegetable stew enjoyed in Latin America and the Spanish Caribbean islands. It’s made of a variety of meats and starchy vegetables such as plantains, yuca, and yautia, and served with a side of white rice and avocado.
How to Make Sancocho:
- Trim the excess fat and rinse the meat well with lemon juice or vinegar.
- To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano, and sofrito. Mix it all together and coat the meat well.
- In a 6 qts pot or caldero, heat the oil over a medium-high heat.
- Add the meat to the pot and sear until brown all over.
- Cover the pot with a lid and lower the heat to medium.
- Let the meat cook until tender, about 30-40 minutes.
- Be sure to add water as needed throughout so that the meat doesn’t burn. Remove the meat from the pot and set it aside for later.
- While the meat cooks, peel and cut the vegetables into 1-inch pieces, except for the squash, which you want to peel and cut into two large pieces.
- Add all the vegetables to the pot and add water until you’ve filled ¾ of the pot. Bring to a boil. Do not overfill the pot because you will be adding in the meat later.
- When the water begins to boil, add the chicken bouillon and allspice or malagueta. Let it cook for about 15-20 minutes.
- When the squash is tender, remove it from the pot and blend it with ½ cup of liquid from the pot and ½ cup of cool water until the mixture is smooth. Then, pour it back into the pot.
- Using cooking twine, tie together tightly cilantro, culantro (cilantro ancho), and thyme and add it to the pot. Let it simmer on medium heat for about 20 more minutes.
- Stir in ½ teaspoon of adobo, ½ teaspoon of oregano, red pepper flakes, salt and pepper to taste.
- Add the meat back into the pot and let it all simmer until the vegetables are tender, about 10-20 minutes.
- With a colander, remove the herbs bundle you added earlier and the malagueta.
- Stir in freshly squeezed lime juice before serving.
- Serve warm with white rice and avocado.