Best 4 Puerto Rican Sancocho Recipes
Sancocho is a hearty and flavorful soup or stew that is a staple of Puerto Rican cuisine. It is typically made with a variety of meats, vegetables, and herbs, and is often served with rice. This savory dish is a fantastic option for feeding a crowd, as it is easily scalable to accommodate any size gathering. This collection of recipes provides a comprehensive guide to making the perfect Puerto Rican sancocho. From traditional preparations to unique variations, you'll find everything you need to impress your family and friends with this delicious and versatile dish.
The first recipe introduces the classic Puerto Rican sancocho, featuring a rich and flavorful broth packed with tender meats and a medley of vegetables. For a unique twist, the second recipe incorporates chicken and chorizo, adding a smoky and spicy dimension to the soup. If you prefer a vegetarian version, the third recipe offers a delightful combination of vegetables, beans, and spices, resulting in a satisfying and nutritious dish.
For those who enjoy experimenting in the kitchen, the fourth recipe presents a creative sancocho made with seafood, featuring a variety of fish, shrimp, and clams in a flavorful broth. Last but not least, the fifth recipe provides a simplified version of sancocho, perfect for beginners or those short on time. With its streamlined ingredients and easy-to-follow instructions, this recipe ensures effortless enjoyment of this classic Puerto Rican dish.
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
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.
Tips:
- Use a large pot, as sancocho is a hearty stew that yields a lot of servings.
- Choose a variety of meats, such as chicken, beef, and pork, to add flavor and texture to the dish.
- Use a combination of fresh and frozen vegetables for a vibrant and flavorful sancocho.
- Season the stew generously with salt, pepper, garlic, and cumin for a bold and savory flavor.
- Simmer the sancocho for at least an hour, or until the meat is tender and the vegetables are cooked through.
- Serve sancocho with a side of rice or bread to soak up the delicious broth.
Conclusion:
Puerto Rican sancocho is a delicious and hearty stew that is perfect for a special occasion or a simple family meal. With its variety of meats, vegetables, and seasonings, sancocho is a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give Puerto Rican sancocho a try!
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