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Sancocho
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| 2 pounds | beef short ribs |
| 1/4 pound | smoked ham, diced |
| 4 quarts | chicken stock |
| water, alternative | |
| 1/2 cup | basic Recaito |
| 1 cup | tomato sauce |
| 1 pound | calabaza, (pumpkin),peeled and diced in 1-inch cubes |
| 1 pound | yautia, (taro root),peeled and diced in 1-inch cubes |
| 1 pound | apio ñame, (yam),peeled and diced in 1-inch cubes |
| 1 pound | yuca, (cassava), peeled and diced in 1-inch cubes |
| 2 medium | green plantains, peeled and cut in 2-inch pieces |
| 3 ears | fresh corn, cut into 1-inch pieces |
| 1 tablespoon | salt |
| 1 tablespoon | black pepper |
| 1 quart | water |
In a big soup pot, combine all the ingredients, including all the root vegetables. Cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 70 minutes or until the vegetables are cooked. Adjust the seasonings.
enjoy!!!
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