PUERTO RICAN SANCOCHO
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
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
PUERTO RICAN BEEF SANCOCHO
This flavorful Puerto Rican Beef Sancocho, a hearty rustic beef stew, is packed with tender bites of beef and vegetables in a rich beef broth. It's exactly what you crave on a cold day, grab a bowl and let's enjoy together! Buen Provecho!
Provided by Jessica - The Novice Chef
Categories Soup
Time 1h20m
Number Of Ingredients 22
Steps:
- In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper.
- Stir and cook until the sofrito becomes fragrant and the onion becomes translucent.
- Add the beef and brown it on all sides. Then add in the garlic, stir and cook until it becomes fragrant, about 1 minute.
- Add in the carrots, plantains, corn, sweet potato (if substituting for pumpkin), yucca, yautia and tomato sauce and stir to combine.
- Pour enough beef broth in to cover the vegetables by a half inch and stir. Bring it to a boil over high heat then reduce the heat to low-medium and let it simmer for 15 minutes.
- Then add in the pumpkin (if using), potatoes and squash and let the soup simmer covered for 25-30 more minutes or until the potatoes are fork tender.
- Add salt to taste, then serve with fresh cilantro and lime wedges as desired!
Nutrition Facts : Calories 712 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 8 grams fiber, Protein 51 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 6247 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SANCOCHO (PORK STEW)
Provided by mschicky
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- In a crockpot, place yams, bell pepper, corn, onion and garlic. Add pork, chili powder, coriander and salt. Pour water and undrained tomatoes over all. Cover; cook on LOW-heat setting 7 to 8 hours or HIGH-heat setting 3 1/2 to 4 hours, adding frozen green beans last 15 minutes of cooking time.
Nutrition Facts :
INSTANT POT PUERTO RICAN SANCOCHO
Steps:
- Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
- Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on "more" for about 20 minutes.
- Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
- Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
- Remove beef once browned.
- Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
- Cook for a minute, stirring often.
- Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
- Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
- Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
- Once your pin drops, open the lid and stir the sancocho.
- To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).
SLOW COOKER PUERTO RICAN SHREDDED PORK
Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.
Provided by Gene Payne
Categories World Cuisine Recipes Latin American Caribbean
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
- Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
- Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
- Turn slow cooker to Low and cook for 8 hours.
- Remove pork to a cutting board. Shred meat using 2 forks.
- Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
- Look on Low until the meat is again hot, 15 to 20 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g
PUERTO RICAN MONDONGO
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.
Provided by Amy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
- Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
- Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
- Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g
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