Spicy Sancocho

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Spicy Sancocho

 

 

Sancocho, a hearty Caribbean stew, offers a taste of

island " comfort food. " Serve this meatless version

with Jamaican Cook-Up Rice (see recipe archives) or

any other rice dish. Look for plantains in large

supermarkets or Latin or Hispanic food shops.

 

1 Tbs. canola oil

1 medium yellow onion, diced

1 medium green bell pepper, diced

8 oz. white mushrooms, sliced

1 or 2 jalapeño peppers, seeded and minced

2 cups vegetable stock, canned broth or water

14-oz. can stewed tomatoes

2 large carrots, peeled and diced

1 large green plantain, peeled and coarsely chopped

1 large boiling potato, peeled and diced

2 Tbs. minced fresh parsley

1 Tbs. chopped fresh oregano or 1 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

In large pot, heat oil over medium heat. Add onion,

bell pepper, mushrooms and jalapeños and cook,

stirring often, until vegetables begin to soften,

about 7 minutes.

 

Stir in vegetable stock, stewed tomatoes, carrots,

plantain, potato and seasonings and bring to a simmer.

Cook over medium-low heat, stirring occasionally,

until potato and carrots are tender, about 25 minutes.

Serve hot.

 

PER serving: 198 CAL; 5 G PROT; 4 G TOTAL FAT (0 SAT.

FAT); 39 G CARB.; 0 MG CHOL; 92 MG SOD.; 5 G FIBER

 

 

 

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