Sancocho is a Latin American stew, which can be found in Puerto Rico, Honduras, Dominican Republic, Columbia, Peru, Venezuela, and a number of other countries. It is often a stew of celebration. Traditionally, it is made with a variety of meats, tubers and vegetables.
Today's recipe is inspired by sancocho, and uses many of the traditional elements to create a hearty, flavorful stew. Fresh tomato, onion, garlic and paprika are the base to this robust stew filled with soy curls, garbanzos, carrots, celery, jalapeño, corn on the cob, fresh oregano and lime. High in plant based protein and loaded with flavor, this stew delivers.
Before serving, top it with fried plantains, avocado and/or fresh cilantro. As a variation, add sliced fresh pumpkin, plantains, sweet potatoes or golden potatoes at the same time that you add the broth.
Soy Curl Sancocho
2 Tbsp olive oil
4 garlic cloves, coarsely chopped
1 small onion, finely chopped
1 large fresh tomato, chopped
1 tsp paprika
1 jalapeño, to taste (if you are sensitive to heat, remove the seeds and/or add less)
2 celery stalks, chopped
2 carrots, chopped
2 Tbsp fresh oregano
1 cup soy curls, broken into 1-2 inch pieces
½ cup fresh cilantro, chopped
2 scallions, chopped
1 15 ounce can of garbanzos, drained and rinsed
2 ears of corn, cut cob into 2 inch pieces
2 cups broth (vegetable, fake chicken, etc)
Juice of 1 lime
Salt, to taste
1. In a large heavy pot or dutch oven, heat oil over medium heat. Add onions, garlic and a dash of salt, and sauté until transparent. Add paprika, jalapeño and tomatoes, and sauté for 5 minutes more over medium-low heat. Add carrots and celery, and cook for 5 more minutes.
2. Add garbanzos, oregano, scallions, broth, corn on the cob, and ¼ cup of the cilantro. Cover with a lid, and simmer over low heat for 25 minutes. Remove from heat and stir in lime and remaining cilantro. Serve with fried plantains, avocado, and/or more chopped cilantro.