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Sancocho criollo de seis carnes

Categoría
Sopas y cremas
Dificultad
Medio
Porciones
6

Ingredientes

  • 2 libras de carne de res
  • 1 libra de carne de chivo
  • 1 libra de carne de cerdo
  • 2 libras de costillas ahumadas
  • 2 libras de chuletas ahumadas
  • 1 libra de pollo
  • 4 dientes de ajo triturado
  • 2 naranjas agrias
  • 1/2 libra de auyama
  • 1/2 libra de ñame
  • 3 plátanos pelados y licuados
  • 3 tallos de apio con todo y hojas
  • 2 mazorcas de maíz cortadas en trozos
  • 5 hojas de orégano poleo
  • 1 libra de cepa de apio
  • 1 atado de cilantro
  • Sal al gusto

Preparación

  1. Cortamos las carnes en trozos pequeños y las lavamos con 1 de las naranjas agrias.
  2. Sazonamos las carnes con ajo, sal y orégano, y dejamos marinar por una hora.
  3. En una olla ponemos el aceite a calentar y agregamos la carne de res primero y dejamos cocinar por unos 15 minutos.
  4. Luego agregamos la carne de cerdo, tapamos y dejamos cocinar por otros 15 minutos.
  5. Mientras sofríe, vamos agregando chorritos de agua en caso de ser necesario para que la carne no se nos queme.
  6. Pelamos y cortamos los plátanos y licuamos con un chorro de aceite de oliva y un poco de sal.
  7. Con el licuado resultante y formamos bollitos y reservamos.
  8. Agregamos agua a la olla de la carne hasta cubrir la carne y cuando empiece a hervir agregamos la auyama, la cepa de apio, el ñame, el apio y el maíz.
  9. Cuando los víveres estén blandos sacamos la sepa de apio, la licuamos y volvemos a agregarla; esto dará más consistencia y color a nuestro sancocho.
  10. Por último, agregamos los bollitos de plátano y dejamos hervir hasta que ablanden, sin dejar que se desbaraten.