The white bone sancocho is one of the most emblematic and comforting dishes of Ecuadorian cuisine, especially appreciated in the Andean region.
This soup, with a clear and flavorful broth, is mainly prepared with beef bones, known as «white bone», which add incredible depth and richness to the dish.
White Bone Sancocho
Ingredients
1 pound of White bone
1 pound of Chucuzuela
3 Garlic cloves
2 White onion stalks
½ Red onion
1 Small green bell pepper
¼ cup of Chopped green bell pepper
Cilantro stems
3 liters of Water
1 Corn on the cob
1 Carrot
Cilantro
Dried oregano
1 Green plantain
1 tablespoon of Butter
Cooking broth
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, place the beef bones, chucuzuela, garlic cloves, white onion, red onion, green bell pepper, chopped green bell pepper, cilantro stems, and cover with the 3 liters of water.
Step 2 : Cook over medium heat for 30 minutes to blend the flavors.
Step 3 : Then, add the corn on the cob, carrot, cilantro, salt, pepper, and oregano.
Step 4 : Cook over medium-low heat for another 30 minutes.
Step 5 : For the green plantain dough, cook the green plantain, mash it, and mix with the butter.
Step 6 : Form small balls and add to the broth during the last 10 minutes of cooking.
Step 7 : It is recommended to taste and adjust the seasoning before serving hot.
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