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
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).
SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY
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
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
TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
SANCOCHO BEEF STEW
Yams or sweet potatoes and other tropical root vegetables distinguish this stew from others. Though this recipe calls for beef, boneless pork is also authentic. Sancocho is often accompanied by "casabe" (cassava cakes), yucca meal cakes, or "panecicos" (yucca meal rolls). Corn bread is a good substitute for these. This recipe is from Panama, and comes from Better Homes and Gardens. Our family really enjoyed this.
Provided by breezermom
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
- To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan. Add 4 cups of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
- Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender. Skim off the fat.
Nutrition Facts : Calories 475, Fat 23.3, SaturatedFat 7.7, Cholesterol 81.7, Sodium 1074.3, Carbohydrate 40.5, Fiber 5.9, Sugar 10.4, Protein 29.5
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