4 years ago5,000+ Views
Sancocho is a delight to have during the chilly seasons, but we'll break the food rules today -- because I am sick and I want somebody to make this for me. :P This dish is most often referred as a stew, but I would consider it to be more of a soupy-kind of dish. It's water-based and it has large chunks of vegetables included into the stew. It's a dish that's enjoyed by many Latin countries -- the ingredients may vary a bit. This dish usually calls for beef, but we're making this vegan style! :)

What You'll Need:

3 Medium Potatoes (chop in large chunks) 2 Medium Carrots (chop in large chunks) Yuca (buy frozen pieces) 1 Corn On the Cob (chop in large chunks or buy quarter chopped corn cobbs) 2 Packs of Sazon 2 Tablespoons of Sofrito 1/4 Onion (chop) 1/2 Green Bell Pepper (chop) 3-4 Bay leaves Water Vegetable Oil

How To Make It:

Set burner to low-medium heat. Use a large pot (large dutch oven). With oil, combine onions, and green bell peppers. Cook until onions are transparent. Add sazon, tomato sauce sofrito, carrots, corn on the cob, potatoes, yuca, and bay leaves. Stir for about 2 minutes. Add a mix of water and vegetable broth to cover over vegetables. Taste for preference. Reduce to low heat. Cover pot. Simmer and cook for about 45 minutes. Poke vegetables to see if they're ready.
I love this collection so much! It's been really interesting learning so much about Latin foods. (And I'm glad I'm not the only one that's so heavily into roasted corn on the cob. The corn in that picture looks incredible.) Do you find that a lot of Latin American recipes are naturally vegan? Or is there something of a mix and match there?
This collection has a mix and match. Not all Latin dishes have meat in them -- depending which Latin country cuisine you look at, they emphasize different vegetables and spices, rather than meat. But some of the recipes I just did without the meat.