Como Preparar Sancocho de Chorotas

chorota fish

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a more widely available and lower-cost fish.

yuca

🥗Healthier: sweet potato

💰Cheaper: potato

Sweet potato provides similar texture and flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a milder flavor as a substitute.

Welcome to the channel, today we will prepare a delicious sancocho.

For the sancocho, we need 2 pounds of chicken, 2 pounds of black potatoes, 2 pounds of yuca, 2 ears of corn, 2 green plantains, 1 pound of arracacha, 1 pound of yellow potato, 1 pound of pumpkin, 1 stalk of celery, 2 sprigs of cilantro, 2 stalks of green onion, 3 ripe tomatoes, garlic, cumin, coloring oil, and salt.

Place the cleaned chicken in a pressure cooker with about 1.5 liters of water. Do not overfill the pot to prevent overflow.

Add a stalk of green onion, a stalk of celery, and 3 cloves of garlic to the pot.

Chop the celery stalk and add it to the chicken. It’s okay if it’s a bit chunky, the pressure cooker will break it down.

Add salt to taste, about 1 teaspoon, and cook on high heat for 30 minutes.

While the chicken is cooking, peel the other ingredients: corn, plantains, yellow potato, arracacha, and yuca. Cut them into manageable pieces.

Place the corn in the pot in larger pieces, as it will be blended later. Add a bit of salt, but be cautious since the chicken already has salt.

In another pot, add water and bring it to a boil to cook the vegetables.

After 10 minutes of cooking, add the arracacha and yellow potatoes to the pot with the chicken.

Switch to a larger pot if necessary, and add the yellow potatoes, ensuring they are cut in half for even cooking.

Prepare the ground pork for the filling by adding half a stalk of green onion, 2 cloves of garlic, and half a teaspoon of salt. Season with cumin and a small drizzle of oil.

Cook the ground pork on low heat, avoiding adding tomatoes or bell peppers as they can affect the texture.

Check the sancocho; the arracacha should be soft. Now add the remaining ingredients: yuca, plantains, and yellow potatoes.

After 30 minutes of cooking, add the chicken to the pot with the vegetables. Stir carefully to avoid breaking the pieces.

Let the mixture simmer until the yuca, plantains, and potatoes are tender.

Check the ground pork; it should be cooked and crumbly after about 20 minutes. Set aside to cool.

Adjust the salt in the sancocho if necessary, and blend a portion of the broth with some of the arracacha for thickness.

After blending, return the mixture to the pot and let it cook for another 7 minutes.

Prepare the masa for the tortas by shaping it and adding a spoonful of the ground pork filling. Seal the tortas carefully.

Cook the tortas in the broth for 20-25 minutes, ensuring they don’t break apart.

Chop green onion, tomato, cilantro, and garlic for garnish, adding a bit of salt and oil for flavor.

After 20 minutes, check the sancocho and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: