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"SANCOCHO" (Spanish (Puerto Rico) Thick Soup)

In Spain and Portugal, soup is king! This soup although Puerto Rican has the influence of Spanish ancestry.



INGREDIENTS:


vegetables (Spanish)
4 plantains (Platano)
6 potatoes
1 yuca (Spanish vegetable)
1 onion
2 stems of Recao (Spanish vegetable)
3 Tbsp. Adobo (Spanish seasoning)
2 envelopes Sazon (Spanish seasoning)
4 Tbsp. vinegar
1/4 lb. Auyama (Spanish pumpkin)
corn (frozen, better if fresh)
1/2 chicken, cut up
4 pork chops
1/2 lb. chunk meat
1/4 lb. Longaniza (Spanish sausage)
avocado
rice

Fill pot about 3/4 of water. Add meats (except the
Spanish sausage) Longaniza. Cut onion in cross and add to
water, also the Auyama, 2 stems of Recao, Adobo, Sazon and
vinegar. Let boil for a while. Taste if needs more seasoning.
Add a little more of Adobo, Sazon and vinegar to your taste.
When the Auyama has softened, mash it like mashed potatoes and
add it back to water. When meat is 3/4 cooked, add vegetables.
The plantains have to be cut up in round pieces, the potatoes
in slightly small pieces and the yuca is same order. When
everything is in the pot and the water juice has thickened
slightly and it will, the Auyama will help thicken it, and it's
almost ready. Add the Longaniza and the frozen corn (if not
frozen, add corn at the same time as you're adding the vegeta- 
bles). Serve with rice and slice of avocado.


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