Sancocho with Root Vegetables and Cilantro

Ingredients

• For the Sancocho:
• 1 lb beef stew meat (or pork, chicken, or a mix) 🥩
• 1 tablespoon olive oil
• 1 small onion, diced 🧅
• 3 garlic cloves, minced 🧄
• 1 bell pepper, chopped 🌶️
• 2 carrots, sliced 🥕
• 1 yucca root, peeled and cubed
• 1 green plantain, peeled and sliced 🍌
• 2 potatoes, cubed 🥔
• 1 chayote, cubed (optional)
• 1 ear of corn, cut into rounds 🌽
• 8 cups beef or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 0.5 teaspoon smoked paprika
• 1 bay leaf 🍃
• Salt and black pepper to taste
• 0.25 cup fresh cilantro, chopped 🌿
• Lime wedges, for serving 🍋

Instructions

1. 11️⃣ Sear the Meat: In a large pot, heat olive oil over medium heat. Add the stew meat and brown on all sides for about 5 minutes. Remove and set aside.
2. 22️⃣ Sauté the Aromatics: In the same pot, add the onion, garlic, and bell pepper. Sauté for 3 minutes until fragrant.
3. 33️⃣ Build the Broth: Return the meat to the pot and pour in the broth. Add cumin, oregano, smoked paprika, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 45 minutes.
4. 44️⃣ Add Root Vegetables: Stir in yucca, plantain, potatoes, chayote, and carrots. Let simmer for another 45 minutes until the vegetables are tender.
5. 55️⃣ Finish with Corn & Cilantro: Add the corn and let cook for another 10 minutes. Stir in fresh cilantro before serving.
6. 66️⃣ Serve & Enjoy: Ladle into bowls, squeeze fresh lime on top, and enjoy with a side of white rice or crusty bread!