Casa Verde Cookbook
- ½ of a medium calabaza
- 2 red potatoes
- 1 medium yellow onion, roughly chopped
- 2 green plantains
- 1 large sweet potato
- 2 large carrots
- 1 can of tomato sauce
- 5 tablespoons of sofrito
- 5 tablespoon of adobo and sazon
- 3 cups of vegetable stock
- 4 tablespoons of vegetable oil
Wash, peel, and cut your vegetables. Cut the calabaza, potatoes, carrots, sweet potatoes, and corn into bite-size pieces.
Heat 4 tbsps of vegetable oil on medium high to cook the sofrito. Allow sofrito to cook until it becomes light green and aromatic. Add onions and stir to combine with sofrito and allow to cook for 5 minutes or until softened.
Add 1 can of tomato sauce and 5 tbsps of both sazon and adobo. Stir to combine and cook until it starts to slightly boil. Add 3 cups of water & 3 cups of vegetable stock to a large pot. Stir to combine all ingredients and cover.
Cook for 15 – 20 minutes, stirring frequently.
Throw the calabaza in the batch. Cook for 10 minutes before adding in the rest of the vegetables.
Add the sweet potatoes, carrots, potatoes, and corn and stir. Allow the mixture to cook for 25 minutes on medium-low heat.
Grate each plantain using a small shredder and form the grated plantains in small bitesized balls and place to the side until all the balls are formed. When ready, gently place the plantain balls in the sancocho, avoiding sticking. Gently mix the sancocho so that the plantains submerge in the mix, stay intact, and finish cooking. Allow the mix to cook until the plantain balls have cooked all the way through.
Serve hot with a side of rice and avocado.
Alexis Montoya is a contributor to Casa Verde Cookbook, an all women of color cookbook created with amazing recipes from Colombia, Mexico, Venezuela, Peru, and more. You can find this recipe in the book Casa Verde Cookbook available from Veggie Mijas.