Saturday, September 4, 2010


Originally uploaded by EatingVideo
I had been craving sancocho for some time. This is a soup/stew starch heavy and typically made with multiple lesser cuts of meat, and mixed meats, chicken, pork , beef all comingling. I went with straight pork, but used a homemade chicken stock for the base.
(chop all roots + vegetables into cubes)
1 large yucha root peeled
1 sweet potato
6 small yukon gold potatoes
2 large carrots
2 large turnips
1 large onion
2 large leeks cleaned and chopped
6 cloves of garlic
4 pork shanks rubbed with salt, garlic, oregano, black pepper and left overnight in fridge

1 large can (20 oz) of hominy (this is not a typical ingredient, but I had been saving it to make pozole and said what the hell. Normally a couple of corncobs would be substituted)

3 cups chicken stock
1 cup white wine
1/2 cup of sofrito
salt and pepper to taste

I cooked it all outside as it was summer, and I could jump in the pool between doneness checks. The shanks were browned on the grill

browning shanks

We had bought them at the farmers market

pork shank

Once browned the sofrito is sauteed in the cooking vessel (oven safe) and all the roots and vegetables (except the hominy) are added. I then put the shanks on top of the vegetable mix and cooked at approximately 350 degrees for an hour.

ready for transport

This way the fat and rub drips down onto the roots. After an hour I added the liquid ingredients and the hominy tasted and adjusted for salt and pepper and cooked for another half hour. After that I boned out the pork and returned it to the pot. You should have a very thick broth from all the starch with contrasting textures from the different roots and corn. The meat should be soft and easy to chew.


Makes for great leftovers as well


Sazón Boricua said...

por Dios que hambre me dio.. Hmmm! con solo mirar las fotos ya me imagino los sabroso que estaba

BaconGrease said...

gracias Jeannette, tu y yo estamos conectados gastronomicamente de alguna manera! Ah ver si pones la receta de puchero, siempre aprendo muchisimo de tus recetas.