TZUTC: -0500   
   MSGID: 58915.fido_cooking@1:124/5016 2d5829e6   
   PID: Synchronet 3.21a-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0   
   TID: SBBSecho 3.30-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sancocho   
    Categories: Vegetables, Pork, Beef, Poultry, Herbs   
         Yield: 9 servings   
       
         1 md Yuca   
         1 md White yautia (taro root)   
         1    Green plantain   
         1    Yellow sweet plantain   
        10 oz Calabaza or kabocha squash   
         2    Fresh ears sweet corn   
         1 lb Pork or beef stew meat;   
              - trimmed, cut in 2" pieces   
         1 lb Boned chicken thighs;   
              - trimmed, cut in 2" pieces   
     1 1/2 tb Kosher salt; more to taste   
       1/4 ts Fresh ground pepper   
         1 tb Olive oil; more as needed   
       1/2 c  Sofrito   
        10 c  Pork or beef stock   
         3    Dried bay leaves   
         1 c  Thin sliced Spanish chorizo   
              Fresh bread or white rice;   
              - for serving   
       
     Peel and cut the yuca, yautia, green plantain and yellow   
     plantain into 1-inch pieces. Scrape out the seeds, then   
     chop the calabaza, skin on, into 1-inch pieces. Put each   
     ingredient in a separate bowl, adding water to cover   
     vegetables in order to prevent them from turning brown   
     while you prepare the rest of the soup.   
        
     Husk the corn, then slice it into 2-inch-thick segments.   
     Set aside.   
        
     Season pork (or beef) and chicken with ½ tablespoon salt   
     and ¼ teaspoon black pepper.   
        
     Heat 1 tablespoon oil in a large pot over medium-high.   
     Add the pork and brown on all sides for 5 minutes. Using   
     a slotted spoon, transfer to a clean, large bowl, then   
     add the chicken to the same pot, and brown on both sides   
     for another 5 minutes, adding oil as needed if the pot   
     gets dry. Transfer with a slotted spoon to the same bowl   
     as the pork.   
        
     Reduce heat to medium and add sofrito to the pot,   
     scraping up any browned bits of meat and incorporating   
     them into the mix. Cook for 5 to 7 minutes, until liquid   
     has evaporated and mixture darkens in color.   
        
     Return the pork, chicken and any accumulated juices to   
     the pot. Add the stock, bay leaves and remaining 1   
     tablespoon salt, and bring to a boil over high heat.   
     Once simmering, reduce heat to medium-low and cook   
     uncovered for 15 minutes, stirring occasionally.   
        
     To keep the vegetables from falling apart, add each one   
     in order of firmness, cooking each for 5 minutes before   
     adding the next. Begin with the yuca, then yautia, green   
     plantain, yellow plantain, calabaza and corn, cooking   
     the yuca for a total of 30 minutes and the corn for only   
     5 minutes.   
        
     Add chorizo and stir well to incorporate. Cook for   
     another 10 to 15 minutes over medium-low heat until meat   
     and vegetables are tender and break easily with a fork.   
     Because of all the starches and meat in this dish, this   
     stew tends to be thick and rich. Some of the vegetables   
     will fall apart, giving it a porridge consistency. This   
     is a good thing. Step 9   
        
     Adjust salt to taste, and serve with fresh bread or   
     white rice on the side.   
        
     TIP: Root vegetables such as yuca and yautia can be   
     difficult to find in some supermarkets, though you may   
     be able to find them in the freezer section. Farmers’   
     markets, or Hispanic, Caribbean or Asian supermarkets   
     are your best bet. There’s no real substitute for the   
     rich, earthy flavor of these tubers, but potatoes can be   
     used. If using potatoes, reduce the cooking time.   
        
     By: Von Diaz   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... When life gives you plagues, make fried locusts   
   === MultiMail/Win v0.52   
   --- SBBSecho 3.30-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 610 700 810 840 860 880 900 226/30 227/114 229/110   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426