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Jamaican Sancocho




Source of Recipe


Vegetarian Times


List of Ingredients




1 Tbs. canola oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
8 oz. white mushrooms, sliced
1 or 2 jalapeño peppers, seeded and minced
2 cups vegetable stock, canned broth or water
14-oz. can stewed tomatoes
2 large carrots, peeled and diced
1 large green plantain, peeled and coarsely chopped
1 large boiling potato, peeled and diced
2 Tbs. minced fresh parsley
1 Tbs. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. salt


Recipe



In large pot, heat oil over medium heat. Add onion, bell pepper, mushrooms and jalapeños and cook, stirring often, until vegetables begin to soften, about 7 minutes.

Stir in vegetable stock, stewed tomatoes, carrots, plantain, potato and seasonings and bring to a simmer. Cook over medium-low heat, stirring occasionally, until potato and carrots are tender, about 25 minutes. Serve hot.