My DELICIOUS Sancocho (Venezuelan Style Soup)

Add whole green pepper, onion, cilantro, and celery to a large pot.

Add salt and water up to the top of the pot.

Put on high heat and boil for about 30 minutes.

While the broth is boiling, cut root vegetables: potatoes, yuca, sweet potatoes, and plantains.

For plantains, make a cut on the edges, peel with your hands.

Cut all vegetables into bite-size pieces.

After 30 minutes, remove the boiled vegetables and meat from the broth.

Blend the boiled vegetables until creamy and return to the broth.

Cut the meat into bite-size pieces using scissors.

Add the root vegetables back into the broth and boil for about 25 minutes until soft.

If adding yellow squash, add it towards the end of boiling to avoid mushiness.

Serve with fresh cilantro, lime, and hot sauce.

Equipment Needed

Dietary

Allergens