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Puerto Rican Sancocho

Puerto Rican Sancocho

If you have never been to Puerto Rico, you may be booking a trip soon after you try our Puerto Rican Sancocho.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 People

Equipment

  • Utensil Set
  • Knives Set

Ingredients
  

  • 3 tbsp Oil
  • 2 Large Onions Chopped
  • 3 Cloves Garlic, Chopped
  • 2 Fresh Chilies Chopped
  • 1 Cup Bell Peppers Chopped
  • 1 tbsp Sofrito
  • 1½ Stew Meat (Pork, Beef, Tripe, Gizzard) cut into smaller chunks
  • ½ Finger Ripe Plantain
  • ½ Finger Green Plantain
  • 1 Medium Potato
  • ½ Tuber of Cassava
  • 1 Ear Fresh Corn cut in pieces

Seasoning

  • Dried Oregano
  • White& Black Pepper
  • Salt
  • Bouillon Cube
  • Cumin
  • Broth/Water as much as needed

Instructions
 

  • Heat oil in a large pot over medium-lowheat.
  • Add in your seasoning followed byonion, garlic, and pepper.
  • Cook and stir until the onion is browned and very tender, about 10 minutes.
  • Add in chopped and cleaned meat; cook andstir until meat is browned on all sides, 5to 7 minutes.
  • Stir in the remaining ingredients, corn,potatoes, cassava, plantains, bellpeppers and sofrito.
  • Pour enough broth/water to fill the pot 3/4 full and adjust the seasoning if needed.
  • Simmer over low heat and cook until all the vegetables and starchy tubers are tender and stew has formed a rich broth. This will take about 40-60 minutes

Video

Notes

  • Any root vegetable and tubers canbe used
  • Cut your meat into bite sized chunksto tenderize quickly
  • You can simplify it by making justbeef or chicken sancocho