Sancocho. (Spanish Stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 469.0
- Total Fat: 23.7 g
- Cholesterol: 103.8 mg
- Sodium: 226.6 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.7 g
- Protein: 32.2 g
View full nutritional breakdown of Sancocho. (Spanish Stew) calories by ingredient
Number of Servings: 10
Ingredients
-
16 oz Pork spareribs
16 oz beef round (stew)
16 oz chicken with bones
1 tsp oregano
2 cups sliced plantains
2 cups diced cassava
1 cup celery chopped
1 cup sliced carrots
3 cloves of garlic, minced
2 cups of summer squash
2 tsp Knorr chicken boullion
2 tsp salt
Directions
Marinate meat with minced garlic, oregano and one teaspoon of Knorr chicken boullion. Let it sit for 10 min.
Warm up a deep pot with and add the beef and pork. Cover and let it cook for about 10 min addind 2 tablespoons of water when pot is dry.
Once beef and pork is tender add chicken and let it cook for another 15 min.
Once all meat is tender add enough water to cover all meat.
Add Celery, plaintain, cassava, carrot and squash
Let it cook until vegetables are tender.
Add the last teaspoon of Knorr chicken boullion.
If necesary add a little vinegar or salt.
Can be served with white rice, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user DJJHONSON.
Warm up a deep pot with and add the beef and pork. Cover and let it cook for about 10 min addind 2 tablespoons of water when pot is dry.
Once beef and pork is tender add chicken and let it cook for another 15 min.
Once all meat is tender add enough water to cover all meat.
Add Celery, plaintain, cassava, carrot and squash
Let it cook until vegetables are tender.
Add the last teaspoon of Knorr chicken boullion.
If necesary add a little vinegar or salt.
Can be served with white rice, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user DJJHONSON.