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Puerto Rican Sancocho is a hearty, soul-warming stew perfect for any occasion. Packed with beef, pork, and chicken, along with a medley of root vegetables like yuca, plantains, and potatoes, this dish is a flavor explosion. The cilantro adds a fresh, vibrant touch that ties everything together. Let's dive into this comforting bowl of goodness!
Puerto Rican Sancocho Recipe
Ingredients:
- 1 lb beef stew meat
- 1 lb pork shoulder
- 1 lb chicken thighs
- 2 cups peeled and chopped yuca
- 2 cups peeled and chopped plantains
- 2 cups peeled and chopped potatoes
- 1 cup cut into chunks corn
- 1 chopped onion
- 4 cloves minced garlic
- 1 cup chopped cilantro
- 8 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Heat olive oil in a large pot over medium heat. Add beef, pork, and chicken, and cook until browned.
- Add onion and garlic, and cook until softened.
- Pour in beef broth and bring to a boil. Reduce heat and simmer for 1 hour.
- Add yuca, plantains, potatoes, and corn. Simmer for another 30 minutes.
- Stir in cilantro, salt, and pepper. Simmer for an additional 30 minutes or until all ingredients are tender.
- Serve hot and enjoy!
What You Will Need
What you will need to make Puerto Rican Sancocho
- Beef stew meat: Adds rich, hearty flavor and texture, essential for the stew's depth.
- Pork shoulder: Provides tenderness and a savory taste, enhancing the stew's complexity.
- Chicken thighs: Contributes moist, flavorful meat that balances the other proteins.
- Yuca: Starchy root vegetable that thickens the stew and adds a unique texture.
- Plantains: Sweetness and starchiness complement the savory elements, adding depth.
- Potatoes: Classic ingredient that absorbs flavors and adds bulk to the stew.
- Corn: Adds a sweet crunch, balancing the stew's hearty ingredients.
- Onion: Provides a foundational flavor, enhancing the overall taste of the stew.
- Garlic: Adds aromatic depth and a subtle spice, crucial for the stew's flavor.
- Cilantro: Fresh herb that brightens the stew, adding a burst of freshness.
- Beef broth: Rich liquid base that ties all the flavors together.
Necessary Tools and Instruments
What tools/instruments will be needed to make Puerto Rican Sancocho Recipe
- Large pot: Essential for cooking all the meats and vegetables together, ensuring even heat distribution and proper simmering.
- Cutting board: Needed for chopping yuca, plantains, potatoes, and other ingredients safely and efficiently.
- Chef's knife: Crucial for cutting meats and vegetables into appropriate sizes for even cooking.
- Wooden spoon: Useful for stirring ingredients without scratching the pot, ensuring everything mixes well.
- Measuring cups: Important for accurately measuring broth and other liquids to maintain recipe balance.
- Tongs: Handy for turning and handling meats during the browning process, keeping hands safe from heat.
Puerto Rican Sancocho Recipe
A hearty Puerto Rican stew made with a variety of meats and root vegetables.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef Stew Meat
- 1 lb Pork Shoulder
- 1 lb Chicken Thighs
- 2 cups Yuca peeled and chopped
- 2 cups Plantains peeled and chopped
- 2 cups Potatoes peeled and chopped
- 1 cup Corn cut into chunks
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 cup Cilantro chopped
- 8 cups Beef Broth
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Heat olive oil in a large pot over medium heat. Add beef, pork, and chicken, and cook until browned.
- Add onion and garlic, and cook until softened.
- Pour in beef broth and bring to a boil. Reduce heat and simmer for 1 hour.
- Add yuca, plantains, potatoes, and corn. Simmer for another 30 minutes.
- Stir in cilantro, salt, and pepper. Simmer for an additional 30 minutes or until all ingredients are tender.
- Serve hot and enjoy!
Notes:
This stew is perfect for a cozy family dinner.
Nutrition value:
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 4mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook meat and veggies as directed.
- Let everything cool completely.
- Store in an airtight container.
- Refrigerate up to 3 days.
Freezing Instructions
- Cool stew fully.
- Transfer to freezer-safe containers.
- Leave some space for expansion.
- Freeze up to 3 months.
- Thaw in fridge overnight before reheating.
Sancocho is often considered a comfort food in Puerto Rico, and each family has its own version. Some even add green bananas or pumpkin for extra flavor and texture.
Frequently Asked Questions
FAQ:
How long does it take to cook Sancocho?
It takes about 2.5 hours from start to finish.
Can I use other meats in Sancocho?
Yes, you can use any combination of meats like goat or lamb.
Do I need to peel the yuca and plantains?
Yes, both need to be peeled before adding them to the stew.
Can I make Sancocho ahead of time?
Absolutely, it often tastes better the next day.
What can I serve with Sancocho?
Serve it with white rice or crusty bread.
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