This sancocho is a bean, beef, and pork soup typical of the Caribbean coast. Pigeon peas may be called Guandú or Guandul depending on the region. Traditionally this soup is made with 2 pounds each of salted beef and salted pork, which are soaked in water at room temperature for the whole morning, with the water changed 3 times to remove the saltiness, and then prepared as follows. If using dry guandul beans, first soak them in water overnight to soften. These can not be substituted; that would be a totally different recipe.
In a large stockpot place 1 tablespoon of the oil, the beef and pork ribs, onion, peppers, garlic, mustard, bouillon cube, Adobo* seasoning, and cumin*. Rub the meats to coat them, and place the pot over medium-high heat to brown for 10 minutes. Add 3 quarts of water, cover, and simmer for 3 hours. Add the salt.
While the meats are cooking, in a large pot or caldero*, simmer the guandul beans in 5 cups of water for 2 hours over medium-low heat. After the first 2 hours have passed and the beans feel softened, add the yuca, pumpkin and ñame. Cover and simmer for another 40 minutes.
In a large sauté pan place the remaining 2 tablespoons of oil and fry the ripe plantains for 4 to 5 minutes; set aside.
Add the vegetables, their liquids, the plantains, and the minced scallion and cilantro to the meats, and simmer for 15 minutes more.
Serve
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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