Ginebra Hen Sancocho
Recipe category
Country
Region
Source
Fuente: Carlos Ordóñez Caicedo (1986b)
Number of servings
10
Difficulty
Medium
Ingredients
14
cup(s) water
1
piece(s) large hen or two small ones, cut into pieces
500
gr chopped beef tail
3
piece(s) whole green onion stalks
2
piece(s) chopped green onion stalks
2
piece(s) chopped white onions
2
piece(s) green or semi-ripe tomatoes, peeled and chopped
4
piece(s) green plantains
750
gr yuca, peeled and cut into pieces
5
piece(s) wild cilantro
2
tbsp saffron root stew
2
tbsp finely chopped cilantro
pinch salt, cumin and pepper to taste
Directions
- Boil the hen and tail in a large pot with water and whole green onion stalks for approximately 1 hour, or until the meat is tender.
- Remove the onion and add green plantains broken by hand at the moment of adding them to the pot.
- Lower to medium heat and, when the plantain softens, after about 20 minutes, add yuca with salt, seasonings, the saffron root stew and wild cilantro.
- Cook for 20 more minutes.
- Then prepare a minced mixture with onions and green tomato, and add it to the broth.
- Remove from heat and let rest. Note!
- Do not cut the plantain with a knife.
- Do not stir the sancocho with a metal spoon, use a wooden one instead.
- Carlos Ordóñez Caicedo says that "it is traditional in Ginebra to remove the hen pieces at the end and grill them."
- Sprinkle the sancocho with cilantro and serve accompanied by hojaldres, plantain roasted in the embers of the stove then mashed, white rice, hot pepper sauce and avocado.