CARIBEAN SOUP

Sancocho (Serves 8) A. 3 quarts (12 cups) water 1 Tbs salt 2 fresh corn kernels quartered Coarsley Chopped: 1 onion, peeled 2 tomatoes 1 green pepper, seeded 1 sweet chili pepper, seeded 3 fresh culantro leaves (recao leaves or a bunch of cilantro) B. 1 pound lean beef 1 pound lean pork 1 pound skinless, boneless chicken thighs (you can go between pd to one pd depending on how meaty you want it) C. pd of: White yautia (malanga) Yellow yautia Pumpkin (Puerto Rican NOT American) Potatoes (batata) ame Sweet potatoes Yucca (cassava) D. 2 large green plantains E. 1 Tbs salt cup tomato sauce

1. In a large, 12 qt pot, combine ingredients in A. Bring rapidly to a boil. 2. Clean and wash meats in B. Cut into 1-inch cubes. Add meats to pot. Cover, reduce heat to moderate, and cook for hour. 3. Peel and dice roots in C and add to pot. 4. Peel and quarter (actually cut ea into 8 so you have 16 peices) plantains in D and add to pot. 5. Add salt and tomato sauce and bring rapidly to a boil. Cover and cook over moderate heat for 45 minutes. 6. Uncover, remove 8 pieces of green plantain, mash, turn into balls and add to pot. Boil rapidly for 1 minute.

I, personally add about head of garlic, minced. Also, 1 to 2 LARGE Tbs of sofrito AND 2 packets of Goya Ham Flavoring AND 2 packets of Goya Sazon. As for the roots, I usually go by what they have available in the store.