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How to Make Puerto Rican Sancocho - A Step-by-Step Guide

Puerto Rican Sancocho is a traditional dish that is often enjoyed during special occasions and gatherings with family and friends. This hearty stew is a beloved staple in Puerto Rican cuisine, known for its rich flavors and comforting aromas. Whether you're looking to impress your guests at a dinner party or simply craving a soul-warming meal, Puerto Rican Sancocho is the perfect choice.

This delicious dish is a reflection of the island's vibrant culture and history, combining element...

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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
  • 2 quarts water, or as needed
  • ½ (6.5 ounce) can tomato sauce
  • 2 cubes beef bouillon
  • 1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
  • 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

Information

  • Prep Time: 40 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 12

  • 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 the pot 3/4 full. Add tomato sauce and beef bouillon.
  • Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
  • 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

    424 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 30mg
    • Sodium: 276mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 10g
    • Total Sugars: 8g
    • Protein: 19g
    • Vitamin C: 59mg
    • Calcium: 94mg
    • Iron: 5mg
    • Potassium: 1874mg

    Categories

    Beef recipes
    Pork recipes
    Chicken recipes
    Seafood recipes
    Vegetable recipes