Authentic Sancocho Recipe | The Cooking World

Ingredients

• 48 g (¼ cup) extra-virgin olive oil
• 1 large sweet onion, such as Maui or Vidalis. roughly chopped
• 4 scallions, cut into 0.6 cm (¼-inch) pieces
• 3 medium garlic cloves, roughly chopped
• 1 (28-ounce) can diced tomatoes, drained, or 6 plum tomatoes, blanched, peeled, and diced
• 7 g (1 tablespoon) achiote powder or sweet paprika
• 2 green or half-ripe (closer to yellow) plantains, peeled and cut into 1-inch pieces
• 2 pounds yuca, peeled and cut into 2.5 cm (1-inch) pieces
• 2 ears corn, shucked and cut into thirds
• 4 bone-in, skinless chicken thighs
• 450 g (1 pound) boneless pork shoulder, cut into 3 cm (1½-inch) chunks
• 2 cups chopped fresh cilantro (including stems) or culantro, plus more for garnish
• 22 g (1½ tablespoons) kosher salt, plus more to taste
• 4 medium Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) pieces
• Cooked white rice, for serving
• 2 avocados, sliced
• 2 limes, quartered