Puerto Rican Sancocho
Description
This sancocho recipe is a Puerto Rican beef stew loaded with many delicious vegetables and makes for a warm and comforting meal for cold days.
Ingredients
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3 tablespoons olive oil
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1 large onion, chopped
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5 cloves garlic, chopped
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3 sprigs fresh cilantro, chopped
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1/4 teaspoon ground white pepper
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1 pinch dried oregano
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salt to taste
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1 1/2 pounds beef stew meat, cut into small pieces
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2 quarts water, or as needed
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1/2 (6 1/2 ounce) can tomato sauce
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2 cubes beef bouillon
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1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
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2 carrots, peeled and sliced
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1/3 cup chopped celery
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1 large chayote squash - peeled, cored, and sliced lengthwise
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1 (15 1/2 ounce) can small white beans, rinsed and drained
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1/2 head cabbage, chopped
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1 green banana, peeled and sliced into 3/4-inch pieces
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1 yellow plantain, peeled and cut into 1-inch pieces
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5 large llautias (yautias), peeled and quartered
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6 potatoes, peeled and quartered
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1/2 cup chopped peeled pumpkin
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2 ears fresh corn, sliced into 6 pieces each
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1/3 cup chopped green bell pepper
Directions
1
Gather all ingredients.
2
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.
3
Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4
Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5
Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6
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.