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DOMINICAN SANCOCHO

4 pounds chicken
2 pounds pork chops
1 pound tocino (salt pork, spanish sausage)
1.5 pound goat meat
1 pound sausage
4 large plaintain bananas
2 pounds yucca (cassava, tapioca, manioc)
2 pounds malanga
2 pounds spanish pumpkin
2 pounds sweet potatoes
5 ears corn
2 pounds white yam (taro)
6 liters water
1.5 tablespoon oregano
5 coffe spoons salt
2 tablespoon of "naranja agria" (very sour oranges)
2 green bell pepper (cut in four pieces)
1 medium size onion
1 coffespoon garlic (smashed)
Some leaves parsley
Some leaves cilantro
1 tablet chicken bouillon
2 tablespoons white vinegar
Worcestershire sauce (English)

Cut the chicken in pieces, wash the chicken with "naranja agria"
taking out the skin and excess grease. Add onions, garlic, bell
pepper, English sauce (or soy sauce), tomatoes and salt. After half
an hour, cook the chicken without adding tomato sauce. Add more
water than usual so that you can use the resulting sauce. Do not
let get the chicken to become too tender. When done, save it in
the refrigerator.

Cook the pork chops and goat in the same way as the chicken but
cook them separately. Add more water than usual so that you can
use the resulting sauce. When done, save it in the refrigerator.

Cut the "tocino" in small pieces (half an inch) and pass it through
hot vegetable oil (to give a nice color). Add some water and cook.
Do not let get the "tocino" to become too tender.

Cut the sausage in small pieces (half an inch each) and fry the
pieces. Save the vegetable oil.

Peel of the yucca, plaintain bananas, malanga, spanish pumpkin,
sweet potatoesand white yam and cut them in samll pieces. Put them
in salt water so that they do not become black.

In a large pot (or two medium size pots) put the salt and the water.
Add the onions, bell pepper, leaves of parsley and cilantro, spanish
pumpkin, corn, plaintain bananas and malanga. When they are getting
tender put all the other vegetables, the meat and the "sauces".
Add two tablespoons of the oil in which the sausage was fried,
"naranja agria", vinegar, garlic, check the salt. Do not let the
sancocho to get too thick.

Put the spanish pumpkin in two portions: the first one to add
thickness to the "sancocho" and the second to eat with the sancocho.
If some vegetables are too tender, take them out. When the sancocho
is done, put them in again. When done, you can serve the sancocho
with rice and add picante sauce (Tabasco, for instance). This recipe
is good for 18 portions.

auyama = spanish pumpkin, butternut squash, winter squash

puerro = leek, green onion

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