Best Puerto Rican Sancocho Recipes

PUERTO RICAN SANCOCHO

Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 12

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1 green banana, peeled and sliced into 3/4-inch pieces
1 yellow plantain, peeled and cut into 1-inch pieces
5 large llautias (yautias), peeled and quartered
6 potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Steps:

Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY

Sancocho (Puerto Rican Meat Stew) Recipe by Tasty image

Here's what you need: stew meat, sofrito, cooking oil, water, tomato sauce, sazon seasoning, medium yuca root, carrots, corns, big taro root, japanese yam, pumpkin, all purpose seasoning, salt, pepper

Provided by Jessie Mundo

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 lb stew meat
2 tablespoons sofrito
2 tablespoons cooking oil
5 cups water
2 tablespoons tomato sauce
1 pack sazon seasoning
1 medium yuca root, cubed
3 carrots, cut into 1 in (2.54 cm)
2 corns, cut into thirds
1 big taro root, cubed
1 japanese yam, cubed
1 cup pumpkin, cubed
all purpose seasoning
salt
pepper

Steps:

Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
Drain the meat and lower heat to medium.
Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
Add the tomato sauce and cook for 1-2 minutes.
Add water and mix well.
Add all the vegetables, stir, and let simmer for 35-45 minutes.
Taste after 25 minutes and add more sazón or salt and pepper to taste.
Serve warm.

Nutrition Facts : Calories 299 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams