PUERTO RICAN SANCOCHO
A warm, hearty beef-based stew that's layered with complex flavor and a variety of starches native to Africa and the Caribbean.
Provided by Marwin Brown
Categories Soup
Number Of Ingredients 28
Steps:
- Soak the beef chuck and chicken thighs in lime juice. Add a quarter of the seasonings (cumin, salt, pepper, oregano, paprika) and set aside 30 minutes.
- Heat large pot over medium-high eat. Add ghee or olive oil, then once hot brown the meats individually. First brown the beef shank. Remove and set aside. Next brown the beef chuck cubes and finally the chicken thighs. Set all aside.
- Using the same pot add the onions and saute 2-3 minutes then add the garlic and a pinch of the seasoning mix for another 30 seconds to a minute.
- Add sofrito, tomato sauce, half the remaining seasonings. Mix well cooking about 1-2 minutes before next step.
- Add broth, beef shank, culantro, thyme, and bay leaf. Bring to a boil then reduce to a simmer, cooking for 15-20 minutes.
- Remove the culantro. Preheat oven to 325 degrees F. Add beef chunks, chicken thighs, and vegetables. Bake covered for 60 minutes.
- Add the sausage and peppers. Bake another 60 minutes. Remove pot from oven and let rest before serving.
Nutrition Facts : Calories 626 kcal, Carbohydrate 52 g, Protein 41 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 1970 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
SANCOCHO
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
- Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
- Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
- Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
- Serve with a side of coconut rice.
SANCOCHO (PORK STEW)
Provided by mschicky
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- In a crockpot, place yams, bell pepper, corn, onion and garlic. Add pork, chili powder, coriander and salt. Pour water and undrained tomatoes over all. Cover; cook on LOW-heat setting 7 to 8 hours or HIGH-heat setting 3 1/2 to 4 hours, adding frozen green beans last 15 minutes of cooking time.
Nutrition Facts :
PANAMANIAN SANCOCHO
There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).
Provided by ItsTheLadyV
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken and pat dry.
- In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
- In the meantime, peel and chop the yucca and the onion. Set aside.
- Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
- Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
- Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
- Serve with white rice on the side that is added into the soup when you are about to eat it.
- NOTE: This soup keeps well frozen and only gets more flavourful with time.
Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8
SANCOCHO
Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.
Provided by Food Network
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
- Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
- Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
- Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
- Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.
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
PUERTO RICAN BEEF SANCOCHO
This flavorful Puerto Rican Beef Sancocho, a hearty rustic beef stew, is packed with tender bites of beef and vegetables in a rich beef broth. It's exactly what you crave on a cold day, grab a bowl and let's enjoy together! Buen Provecho!
Provided by Jessica - The Novice Chef
Categories Soup
Time 1h20m
Number Of Ingredients 22
Steps:
- In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper.
- Stir and cook until the sofrito becomes fragrant and the onion becomes translucent.
- Add the beef and brown it on all sides. Then add in the garlic, stir and cook until it becomes fragrant, about 1 minute.
- Add in the carrots, plantains, corn, sweet potato (if substituting for pumpkin), yucca, yautia and tomato sauce and stir to combine.
- Pour enough beef broth in to cover the vegetables by a half inch and stir. Bring it to a boil over high heat then reduce the heat to low-medium and let it simmer for 15 minutes.
- Then add in the pumpkin (if using), potatoes and squash and let the soup simmer covered for 25-30 more minutes or until the potatoes are fork tender.
- Add salt to taste, then serve with fresh cilantro and lime wedges as desired!
Nutrition Facts : Calories 712 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 8 grams fiber, Protein 51 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 6247 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SANCOCHO
Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
- Husk the corn, then slice it into 2-inch-thick segments. Set aside.
- Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
- Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
- Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
- To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
- Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
- Adjust salt to taste, and serve with fresh bread or white rice on the side.
SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY
Here's what you need: stew meat, sofrito, cooking oil, water, tomato sauce, sazon seasoning, medium yuca root, carrots, corns, big taro root, japanese yam, pumpkin, all purpose seasoning, salt, pepper
Provided by Jessie Mundo
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
- Drain the meat and lower heat to medium.
- Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
- Add the tomato sauce and cook for 1-2 minutes.
- Add water and mix well.
- Add all the vegetables, stir, and let simmer for 35-45 minutes.
- Taste after 25 minutes and add more sazón or salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 299 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
COLOMBIAN SANCOCHO
This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.
Provided by La_Nanita
Time 6h30m
Yield 16 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut and peel all veggetables and protein as needed.
- Place all of the veggetables on the bottom of a 5 quart slow cooker.
- Layer all of the proteins on top of the veggetables.
- Add Sazon to 2 cups of water and stir well. Pour water over proteins.
- Sprinkle proteins with a liberal amount of Adobo.
- Pour in water until the slow cooker is full.
- Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.
Nutrition Facts : Calories 314.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 165.8, Carbohydrate 43.5, Fiber 4.8, Sugar 6.4, Protein 27.8
VEGETARIAN SANCOCHO
Here's my vegetarian spin on the traditional Colombian stew -- just as delicious without the chicken!
Provided by lllilliputian
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 14
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
- Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
- Pour soup in serving bowls and garnish with avocado and the remaining cilantro.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 46 g, Cholesterol 4.4 mg, Fat 6.7 g, Fiber 6.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 305.5 mg, Sugar 8.3 g
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