Puerto Rican Sancocho Recipe

Recipesfull introduces to you: Beef Recipes. (Puerto Rican Sancocho Recipe). 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.

Brief

Prep 40 mins

Cook: 2hrs20 mins

Total: 3hrs

Servings: 12

Yield: 12 servings

Puerto Rican Sancocho Recipe

Ingredients

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

Stuffed Peppers

Dinner

Directions

Step 1

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.

Step 2

Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.

Step 3

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.

Nutritional Information

Puerto Rican Sancocho Recipe

Servings Per Recipe:12

Calories: 424.1

% Daily Value *

Protein: 19.4g 39%

Carbohydrates: 73.8g 24%

Dietary Fiber: 9.5g 38%

Sugars: 8.2g

Fat: 7.8g 12%

Saturated Fat: 2g 10%

Cholesterol: 30mg 10%

Vitamin A Iu: 1582.1IU 32%

Niacin Equivalents: 6.9mg 53%

Vitamin B6: 1mg 62%

Vitamin C: 59.2mg 99%

Folate: 124.7mcg 31%

Calcium: 93.9mg 9%

Iron: 5.1mg 28%

Magnesium: 112.1mg 40%

Potassium: 1874mg 53%

Sodium: 275.6mg 11%

Thiamin: 0.4mg 39%

Calories From Fat: 69.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.