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.