PAM JONES & THE PERALTA PROJECT PRESENTS...
"SANCOCHO FOR THE SOUL" A COZY, COMMUNAL, COOKING EXPERIENCE.
SANCOCHO FOR THE SOUL, is a interactive digital experience that aims to bring together community while cooking the comforting stew of Sancocho (or any soup/stew of your preference) with a feel good soundtrack in the background brought to you live by Pam Jones.
DOMINICAN SANCOCHO RECIPE
- 1 lb beef for stews flank, chuck, or round [0.45 kg] cut into small pieces
- 1 lb goat meat [0.45 kg] cut into small pieces
- 1 lb pork for stews belly, or chump end [0.45 kg] cut into small pieces
- Juice of two limes
- 1 tsp cilantro or parsley chopped
- 1/2 tsp oregano powdered
- 1 tsp garlic crushed
- 1 1/2 tsp salt
- 4 tbsp oil
- 1 lb chicken [0.45 kg] cut into small pieces
- 1 lb pork ribs [0.45 kg] cut into small pieces
- 1 lb bones from a smoked ham [0.45 kg] cut into small pieces
- 1 lb pork sausage longaniza [0.45 kg] cut into small pieces
- 2 corn cobs cut into 1/2-inch slices, optional
- 2.5 quart water [2.5 lt]
- 1/2 lb West Indian pumpkin (auyama) cut into 1-inch pieces [0.23 kg]
- 3 unripe plantains peeled, 2 cut into 1-inch pieces, one left whole
- 1/2 lb yam (ñame) cut into 1-inch pieces [0.23 kg]
- 1/2 lb malanga (yautia) cut into 1-inch pieces [0.23 kg]
- 1/2 lb cassava (yuca) cut into 1-inch pieces [0.23 kg]
- Seasoning the meat: Place the beef, pork and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat w./ the seasoning. Marinate for at least half an hour, better an hour.
- Cooking the meat: In a large pot heat the oil over high heat, add the seasoned meats and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats and corn, and cook stirring for a couple of minutes.
- Add water: Lower heat to medium and pour in the water. Simmer until it breaks the boil.
- Add vegetables: Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot.
- Cooking: Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary. Season with salt to taste. Remove from the heat.
- Serving: Serve hot accompanied with white rice (arroz blanco), avocado, and hot sauce on the side (best if you have agrio de
1 small yellow onion
1/2 kabocha squash aka ayuama
1 of any and all root veggies of your choice(potato, sweet potato, yuca, radish, yautia, etc.... I've also used 1/4-1/2 of a butternut squash)
1 bay leaf
Salt and pepper
3 cloves garlic
1 carton bone broth or vegetable stock ( you can also use water)
1 green and/or yellow plantain
cooking oil of your choice (Preferably one with a high smoke point but whatever you have can work)
Side note: the kabocha squash part is not totally necessary, you can also replace this with another squash and/or extra root veggies to thicken up your soup. You can also skip the entire process if you want a thinner broth.