Dominican (Commonwealth) Sancoche

Ingredients

• 500g salted pigtail or smoked meat, soaked
• 1 cup dried red beans or split peas, soaked
• 1 dasheen (taro) root, cubed
• 1 sweet potato, cubed
• 1 green plantain, chunked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 1/4 cup coconut milk
• 8 cups water
• Salt to taste

Instructions

1. 1Place the soaked, drained pigtail or smoked meat in a large pot with fresh water and bring to a boil, then drain and rinse to remove excess salt.
2. 2Return the meat to the pot with fresh water, add the soaked beans or split peas, and simmer for 30-40 minutes until they begin to soften.
3. 3Add the onion, garlic, and whole scotch bonnet pepper, continuing to simmer for 10 minutes.
4. 4Add the dasheen, sweet potato, and plantain chunks, simmering until all the vegetables and provisions are tender, about 20-25 minutes.
5. 5Remove the whole scotch bonnet pepper before it bursts, unless a spicier soup is desired.
6. 6Stir in the coconut milk and simmer for a final 5-10 minutes to enrich the broth.
7. 7Season with salt to taste.
8. 8Ladle into large bowls and serve hot as a hearty, filling one-pot meal.

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