1 beef bone
2 pounds of lean stewing beef, cubed
2 green platanos, peeled and sliced diagonally
1 yuca, peeled and cubed
1 yautia, peeled and cubed
1 green banana, peeled and cubed
2 ears of corn, cut into 3rds
1/2 cup homemade sofrito
3 garlic cloves, finely minced
9 olives
salt and pepper, to taste
water
1 packet sazon
1/2 cup tomato sauce

Wash and season meat and set aside. Wash bone and place in enough water to cook in. Add teaspoon of salt. Cook for about 40 minutes. Remove bone and strain broth from particles leaving a clear broth. Place meat in broth and cook for 30 minutes. Skim off any foam that forms on meat. Add veggies and more water (if needed) and cook for 30-40 minutes.

In a small pan, add a little olive oil and sauté garlic and sofrito for a minute. Add tomato sauce and olives and a pinch of salt and a little water and simmer for 3 to 5 minutes. Pour in sancocho pot and stir. Simmer for a couple of more minutes. Serve w/side of rice.

Submitted by: Andy Natal