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Puerto Rican Sancocho
Puerto Rican Sancocho
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
190 minutes
Puerto Rican beef stew with hearty vegetables for a cozy meal on chilly days.
Ingredients:
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 3 sprigs fresh cilantro, chopped
  • 0.25 teaspoon ground white pepper
  • 1 pinch dried oregano
  • salt to taste
  • 1.5 pounds beef stew meat, cut into small pieces
  • 2 quarts water, or as needed
  • 0.5 (6.5 ounce) can tomato sauce
  • 2 cubes beef bouillon
  • 1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
  • 2 carrots, peeled and sliced
  • 0.33333334326744 cup chopped celery
  • 1 large chayote squash - peeled, cored, and sliced lengthwise
  • 1 (15.5 ounce) can small white beans, rinsed and drained
  • 0.5 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
  • 0.5 cup chopped peeled pumpkin
  • 2 ears fresh corn, sliced into 6 pieces each
  • 0.33333334326744 cup chopped green bell pepper
Instructions:
  • In a large pot over medium-low heat, warm olive oil. Add onion, garlic, cilantro, white pepper, oregano, and salt. Sauté until onion is golden and very soft, about 20 minutes. Add stew meat and cook until browned on all sides, about 5 to 7 minutes.
  • Fill the pot 3/4 full with water over meat mixture. Stir in tomato sauce and beef bouillon.
  • Add the remaining ingredients one by one, cooking briefly after each addition in this sequence: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
  • Simmer the vegetables until they are tender and the stew develops a flavorful broth, for 2 to 3 hours. Adjust with extra water or salt as desired.

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