Sancocho Puerto Rican Meat Stew Recipe By Tasty Food

INSTANT POT PUERTO RICAN SANCOCHO

Steps:

• Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
• Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on "more" for about 20 minutes.
• Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
• Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
• Remove beef once browned.
• Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
• Cook for a minute, stirring often.
• Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
• Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
• Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
• Once your pin drops, open the lid and stir the sancocho.
• To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).

SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY

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.

SANCOCHO

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.

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

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.

PUERTO RICAN SANCOCHO

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.

DOMINICAN SANCOCHO ( 7 MEAT HEARTY STEW )

Steps:

• Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes.
• Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste.
• Serve hot with white rice and avocados. Enjoy!