Mango Sancocho
Ingredients
- 1 tablespoons extra-virgin olive oil ⓘ
- 1 1/2 lbs country-style ribs, cut into 4 pieces ⓘ
- 1 red bell pepper, chopped ⓘ
- 1 onion, chopped ⓘ
- 1 large tomato, chopped ⓘ
- 5 garlic cloves, chopped ⓘ
- 1/2 bunch cilantro ⓘ
- 5 cups water ⓘ
- 2 bay leaves ⓘ
- 1 teaspoon cumin seed ⓘ
- Kosher salt ⓘ
- Freshly ground black pepper ⓘ
- 1 lb Yukon Gold potatoes ⓘ
- 1 large fresh mango ⓘ
- 1 avocado ⓘ
Instructions
- In a large heavy pot, heat the oil over medium high heat until hot.
- Sprinkle the ribs with 1 teaspoon salt and 1/2 teaspoon pepper, then brown the ribs, turning occasionally, until golden, about 6 minutes total.
- While the ribs brown, pulse the pepper, onion, garlic and cilantro in a food processor until finely chopped to make a sofrito.
- Add the sofrito to the pot, scrapping up any browned bits.
- Stir in the water, bay leaves, cumin seed, and 1 teaspoon salt, then bring to a simmer.
- Simmer the soup, partially covered, 2 hours.
- Peel the potato and the mango, then cut both into 1/2-inch pieces, discarding the mango pit, and stir into the soup.
- Continue to simmer the soup until the meat is very tender and the potatoes are falling apart, about 1 hour more.
- Halve, pit, and peel the avocado then season the soup with salt and pepper to taste, discard the bay leaves, and divide the soup between serving bowls.
- Dice the avocado and divide between the bowls.
- Serve.
Nutrition & Diet Analysis (per serving)
983
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).