SANCOCHO IN ENGLISH RECIPES

PUERTO RICAN SANCOCHO RECIPE | ALLRECIPES

Puerto Rican Sancocho Recipe | Allrecipes image

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

Total Time 3 hours 0 minutes

Prep Time 40 minutes

Cook Time 2 hours 20 minutes

Yield 12 servings

Number Of Ingredients 24

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
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
? 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
? cup chopped green bell pepper

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

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW) RECIPE ...

True Dominican Sancocho (Latin 7-Meat Stew) Recipe ... image

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

Total Time 4 hours 15 minutes

Prep Time 1 hours 10 minutes

Cook Time 3 hours 5 minutes

Yield 12 servings

Number Of Ingredients 26

Ingredients

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1?¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1?½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning

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, CarbohydrateContent 53.5 g, CholesterolContent 60.2 mg, FatContent 22.8 g, FiberContent 8.1 g, ProteinContent 23.7 g, SaturatedFatContent 5.4 g, SodiumContent 1089.8 mg, SugarContent 12.7 g

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