Puerto Rican Sancocho

Puerto Rican Sancocho
  • PREP TIME
    40 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    3 hrs 10 mins
  • SERVING
    12 People
  • VIEWS
    36

Embark on a culinary journey to the heart of Puerto Rico with Sancocho, a soul-warming stew brimming with vibrant flavors and textures. This hearty one-pot masterpiece, a symphony of meats, vegetables, and aromatic herbs, will transport you to a sun-drenched island paradise with every spoonful.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    74 g
  • Cholesterol
    30 mg
  • Fiber
    10 g
  • Protein
    19 g
  • Saturated Fat
    2 g
  • Sodium
    276 mg
  • Sugar
    8 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare all ingredients: Chop, slice, and measure everything out for a seamless cooking experience. (Prep time: 25 minutes)

02

Step

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onion, minced garlic, cilantro, white pepper, oregano, and salt. Sauté until the onion is softened and translucent, about 8-10 minutes, stirring occasionally to prevent burning.

03

Step

Add the beef stew meat to the pot and cook, stirring frequently, until browned on all sides, about 5-7 minutes. This step adds depth of flavor to the stew.

04

Step

Pour the water over the meat mixture, ensuring the meat is mostly submerged. Add the tomato sauce and beef bouillon cubes. Stir well to combine.

05

Step

Bring the mixture to a simmer, then gradually add the remaining ingredients in the following order, stirring gently after each addition: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper. This layering technique ensures even cooking.

06

Step

Reduce the heat to low, cover the pot, and simmer gently for 2 to 3 hours, or until all the vegetables are tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional salt as needed.

07

Step

Serve hot, ladling generously into bowls. This comforting stew is traditionally enjoyed with crusty bread for soaking up the delicious broth.

For a richer flavor, consider browning the beef in batches to avoid overcrowding the pot.
Feel free to substitute vegetables based on your preference and availability. Other great additions include sweet potatoes, yuca, or malanga.
If you prefer a thicker stew, you can mash some of the potatoes or pumpkin against the side of the pot during the last 30 minutes of cooking.
Sancocho is even more flavorful the next day, so it's perfect for making ahead.

Davon Reichert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 12 Ratings)
Total Reviews: (6)
  • Coty Harvey

    Easy to follow recipe and the result was fantastic.

  • Marge Von

    I substituted sweet potatoes for the yautia and it was still delicious!

  • Emmet Shields

    This is the best sancocho recipe I've ever tried! My family loved it.

  • Rafaela Buckridge

    The layering technique really makes a difference in the flavor development.

  • Angie Rutherford

    My mom used to make this all the time, brought me back to my childhood.

  • Gilberto Hahn

    The broth was so rich and flavorful. I will definitely be making this again.

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