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
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Rubel hosen
[email protected]I made this sancocho for my family and they loved it! The broth was flavorful and the meat was tender. I will definitely be making this again.
maamah stella
[email protected]This sancocho was easy to make and it turned out great! I used a variety of meats and vegetables, and the broth was very flavorful. I will definitely be making this again.
Rida Malik
[email protected]I'm not a huge fan of sancocho, but I tried this recipe and I was pleasantly surprised. The broth was very flavorful and the meat was cooked perfectly. I will definitely be making this again.
Simran Sumi
[email protected]I made this sancocho for a party and it was a huge hit! Everyone loved it. I especially liked the addition of the plantains and yuca. They added a nice sweetness and texture to the dish.
Nnenna Onuoha
[email protected]This sancocho was delicious! I followed the recipe exactly and it turned out perfectly. The broth was flavorful and the meat was tender. I will definitely be making this again.
Maria Arteta
[email protected]I made this sancocho for my family and they loved it! The broth was flavorful and the meat was tender. I will definitely be making this again.
fahad ahmed
[email protected]This sancocho was easy to make and it turned out great! I used a variety of meats and vegetables, and the broth was very flavorful. I will definitely be making this again.
Kayliegh Jarman
[email protected]I'm not a huge fan of sancocho, but I tried this recipe and I was pleasantly surprised. The broth was very flavorful and the meat was cooked perfectly. I will definitely be making this again.
Chaudary Uzair
[email protected]I made this sancocho for a party and it was a huge hit! Everyone loved it. I especially liked the addition of the plantains and yuca. They added a nice sweetness and texture to the dish.
Preston Fountaine
[email protected]This sancocho was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The broth was flavorful and the meat was tender. I will definitely be making this again.