PUERTO RICAN SANCOCHO RECIPE | ALLRECIPES
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 Beef Stew
Total Time 3 hours 0 minutes
Prep Time 40 minutes
Cook Time 2 hours 20 minutes
Yield 12 servings
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, CarbohydrateContent 73.8 g, CholesterolContent 30 mg, FatContent 7.8 g, FiberContent 9.5 g, ProteinContent 19.4 g, SaturatedFatContent 2 g, SodiumContent 275.6 mg, SugarContent 8.2 g
PUERTO RICAN MOFONGO RECIPE - TABLESPOON.COM
Provided by TABLESPOON.COM
Total Time 20 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
- Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
- Remove them and mash them on a mortar. Add some mashed garlic and pieces of chicharrón.
- Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.
Nutrition Facts : ServingSize 1 Serving
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