Matzoh Meets Sancocho
1 (3-4 pound) chicken, if desired (see note below)
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2 quarts chicken broth or stock (if you’re planning to omit the chicken, see note below)
1 tablespoon olive oil
1 medium yellow onion, julienned
¾ cup green bell pepper, stemmed, cored and cut in ½-inch pieces
1 tablespoon garlic, minced
1 ½ cups green tomatoes, cored and cut in ½ inch pieces
1½ cups green plantains, peeled, cut in half lengthwise and cut into ½-inch thick semi-circles
2 cups squash (anything works, we usually use butternut or calabaza), cut in ¾-inch pieces
pinch saffron threads steeped in 1 tablespoon warm water
1 cup carrots, peeled and cut into ¼ inch thick rounds
2 ears corn cleaned, each cob cut into 3-4 rounds
salt and pepper, to taste
½ bunch cilantro, leaves and tender stems chopped
½ bunch picked dill fonds, chopped, plus more for garnish, if desired
1 jalapeno, chopped fine, with or without seeds depending on your spice preference
Matzoh balls, prepared (see note)
If you are using the chicken, rinse your chicken and place in a large pot. Add the 2 quarts of chicken stock. If the stock doesn’t cover the chicken by about 2 inches, add water. Add a pinch of salt. If you have any vegetable scraps you can throw them in. Cover the pot, bring to a boil then reduce the heat and poach the chicken on a slow but steady simmer until cooked through, about 60-80 minutes. Once the chicken is cooked through, carefully remove to a plate or tray to cool. Strain the chicken stock through a fine mesh strainer and set aside for the soup. If needed, add enough water or chicken broth to give you 2 quarts of liquid. Allow the chicken to cool enough to handle. Remove the skin and discard. Shred the meat and discard the bones.
*If you’re not using the poached chicken, start here.
Heat the olive oil in a large pot over medium-low heat. Add the onions, green peppers and garlic, cook until translucent. The vegetables should be soft but not have any color. Add the green tomatoes, cook for 3-4 minutes. Add the reserved chicken broth, green plantains, squash, steeped saffron and its liquid. Season with a generous pinch of salt and a few cracks of pepper. Bring to a boil, reduce to a simmer and cook for about 10 minutes. Add the carrots and corn, continue cooking until the vegetables are tender, about 5-10 minutes. Puree 2 cups of the broth with some of the vegetables, half of the cilantro, the dill and jalapeno until smooth. Add the pureed mixture back into the soup. Stir in the remaining cilantro and the pulled chicken meat (if using). Simmer the soup for a few minutes to marry the flavors. Taste for seasoning. Add the matzoh balls just before serving to warm through. Garnish each bowl with fresh, picked dill if desired.
NOTE:
I don’t often add pulled chicken to my matzo ball soup but I always add it to my sancocho. If you would like to omit the chicken, just swap out the poaching liquid for store-bought or homemade, chicken broth and make the recipe as called for, starting with the sautéing of the vegetables.
For the matzoh balls, follow our recipe that we’ve given before for my favorite matzoh balls or make your own. I like to have these made and cooked then add them into the soup at the last minute just to heat through before serving.