Sancocho

Leica M9, Leica Elmarit-M 90mm f/2.8, ISO 400, f/2.9, 1/90sec

This recipe was given to us by a Columbian friend; we’ve enjoyed it on several occasion.

Ingredients

• 2 1/2 quarts chicken broth 
• 1 tablespoon salt 
• 1/4 cup chopped fresh coriander 
• 4 cloves garlic, crushed 
• 3 pounds Ox tail
• 2 plantains, peeled and cut into 6 pieces 
• 1 large onion, chopped 
• 2 pounds potatoes, peeled 
• 4 pounds fresh cassava roots, cut into 6 pieces
• 6 Green Onions
• 3 carrots
• 4 ears of corn cut into 3 pieces

Steps:

1. Pressure cook ox-tail for 45 minutes with green onions and coriander
2. Cut carrot, potatoes, corn, cassava etc in chicken broth
3. Put in ox-tail to broth with green onion and coriander
4. Cook for about 30 minutes
5. Serve with cut-up green onion and coriander on the side
6. Serve with rice and slice of avocado