SANCOCHO RECIPE PUERTO RICO RECIPES

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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     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

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
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

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

COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE POLLO ...



Colombian Chicken Sancocho (Sancocho de Pollo ... image

Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 12

1 1/2 teaspoons olive oil
6 scallions (chopped)
1 medium tomato (chopped)
4 cloves garlic (chopped)
6 skinless chicken thighs on the bone
1 cup chopped cilantro leaves and stems (divided)
3 medium red potatoes (peeled and chopped into 6 pieces (1 lb))
10 ounces frozen yucca (about 3 to 4 pieces)
3 medium ears corn (cut in half)
1/2 medium green plantain (peeled and chopped into 1" pieces)
1 tsp cumin
2 chicken bouillion cubes

Steps:

  • In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
  • Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with 8 cups water.
  • Add chicken bullion, cumin and half of the cilantro and cover pot.
  • Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
  • Add corn and cook an additional 7 minutes or until corn is cooked.
  • Serve in large bowls, and top with cilantro.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 405 kcal, CarbohydrateContent 41 g, ProteinContent 34 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 140 mg, SodiumContent 599.5 mg, FiberContent 5.5 g, SugarContent 10 g

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