Sancocho (Meat and Root Vegetable Stew) Recipe (with Video)

Preparation of meat
1. Chop the meats into 2-inch chunks or smaller if desired and marinate with the adobo.
Starting the stew
1. In a large pot, over low-to-medium heat, combine the oil, sofrito, chicken, and beef, and stir until the meat is brown on all sides.
2. Add a bit of broth if the meat starts to burn or stick to the bottom.
Adding the ingredients
1. Add the sazón, tomato sauce, broth, green olives, and all the root vegetables, including the green bananas, plantains, carrots, and corn.
2. Add additional broth or water if needed until everything is covered.
Simmering the stew
1. Bring to a boil.
2. Lower to a simmer and cover for 30 minutes.
3. Uncover and simmer for 20 - 30 minutes or until the stock has reduced, the meat is tender, and the vegetables are soft.
Serving the stew
1. Serve and sprinkle cilantro on top if desired.
2. Can be served with rice or on its own as a hearty soup.
3. Enjoy!