The New York-based photographer shares his family’s spin on sancocho, a classic Latin American and Caribbean dish.
For Joe Perri, family reunions taste a lot like a bowl of sancocho. The New York-based photographer grew up eating the popular Latin American and Caribbean stew during the holidays. Composed of beef tips, beef stock, and a variety of native Caribbean and African starches, sancocho has a rich flavor profile, synthesizing island spice blends including Sofrito, Sazon, and Adobo. Speaking to Family Style, Perri says that it’s a “comforting meal that will have you fighting for the last bowl.”
Ingredients
- 2 green plantains
- 3 yautía blanca (malanga)
- 1 cassava (yuca)
- 1 ñame root
- 2 or 3 potatoes
- Corn, frozen or fresh
- Pumpkin
- Sofrito
- Cooked ham
- Beef chunks or any meat of your preference
- Sazón seasoning or paprika for color
- Adobo seasoning
- 3-4 tablespoons of garlic paste or minced garlic
- 4 ounces tomato sauce
- 2 bay leaves
- Oil with achiote or plain oil
Instructions
- Marinate meat with adobo seasoning.
- In one large pot, bring about 3 quarts of water to boil.
- Add meat and turn the heat to medium. Let cook for 1 hour.
- While meat is cooking, peel and chop all root vegetables into small chunks. Set aside.
- Peel skin from plantains and with a grater, finely grate plantains and form in small (golf-ball-sized) balls. Set aside.
- Once the meat is done cooking, set meat and remaining stock aside in separate bowls.
- In the same pot, add oil over medium heat and add cooking ham. Cook for one minute, then add sofrito and garlic. Sauté for another minute, then add half a can of tomato sauce. Cook and mix for a couple of minutes.
- Add the remaining meat stock into the pot, along with equal parts water.
- Re-add meat, root vegetables, chopped corn, and plantains. Then add one packet of sazón and salt. Stir and let cook on medium heat for 30 minutes.
- After 30 minutes, remove a few of the root vegetables and plantains and add to the blender with a few ladles of broth. Blend until smooth.
- Re-add blended mix to soup to thicken into stew and stir until mixed. Cook for the last 10 minutes.
- Serve in a bowl as is or over rice. Garnish with cilantro.