Puerto Rican Sancocho Recipe
Ingredients:
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Meats:
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1 lb beef stew meat (chuck or brisket), cut into chunks
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1 lb pork (pork shoulder or country ribs), cut into chunks
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1/2 lb smoked ham (optional, adds extra flavor)
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1-2 chorizos (optional, for an extra smoky kick)
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Vegetables:
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3-4 medium potatoes, peeled and cut into chunks
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2 medium carrots, peeled and sliced
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1 medium onion, chopped
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2 bell peppers, chopped
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2-3 yuca (cassava), peeled and cut into chunks (you can substitute with more potatoes if you can’t find yuca)
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1 medium sweet potato, peeled and cubed
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1/2 plantain (green or yellow), sliced
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1-2 ears of corn, cut into 2-3 pieces each
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Aromatics & Seasonings:
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4-5 garlic cloves, minced
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1 tbsp adobo seasoning (or more, to taste)
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1 tsp oregano (preferably dried)
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1-2 bay leaves
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1 tsp ground cumin
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1/2 tsp annatto (achiote) powder (optional, adds color)
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1/2 tsp freshly ground black pepper
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1-2 tsp salt (adjust to taste)
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1/4 cup cilantro, chopped (for garnish)
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2-3 tbsp olive oil (for sautéing)
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8-10 cups water (or enough to cover the ingredients)
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2 tbsp tomato paste (optional, adds depth of flavor)
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Instructions:
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Brown the Meats:
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In a large pot (preferably a Dutch oven or heavy-bottomed pot), heat 2-3 tablespoons of olive oil over medium-high heat.
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Add the beef stew meat, pork chunks, and smoked ham (and chorizo, if using). Brown the meat on all sides for about 5-7 minutes, allowing it to get a nice sear. This step adds flavor to the stew.
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Add Aromatics and Veggies:
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Once the meats are browned, add the chopped onion, bell peppers, and garlic. Sauté for about 3-4 minutes until the vegetables soften and the garlic becomes fragrant.
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Stir in the tomato paste (if using), adobo seasoning, oregano, bay leaves, cumin, annatto powder, and black pepper. Cook for another 1-2 minutes to let the spices release their flavors.
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Add Water and Simmer:
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Pour in 8-10 cups of water, or enough to cover the ingredients. Stir well, making sure all the meat is submerged.
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Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour. This will allow the flavors to meld together, and the meat will start becoming tender.
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Add the Root Vegetables:
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Add the potatoes, carrots, yuca, sweet potatoes, plantain, and corn pieces to the pot. Stir everything together, ensuring the vegetables are evenly distributed.
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Continue to simmer for another 30-40 minutes, or until the root vegetables are fork-tender and the meat is falling apart.
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Check the Seasoning:
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Taste the broth and adjust the seasoning with more salt, pepper, or adobo if needed. You want the broth to have a nice balance of salty, savory, and slightly herbal flavors.
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Garnish and Serve:
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Once everything is tender and the flavors have blended beautifully, remove the pot from the heat. Discard the bay leaves.
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Garnish with freshly chopped cilantro before serving.
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Serving Suggestions:
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Serve the Puerto Rican Sancocho with a side of white rice, tostones (fried green plantains), or a simple salad.
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A little lime or lemon squeezed on top of the stew can add a nice tangy brightness to balance the richness of the broth.
Tips:
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Meat Variety: You can adjust the meat to your liking. Some people add chicken, beef short ribs, or even sausage in place of or in addition to the pork and beef.
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Vegetable Substitutions: If you can’t find certain root vegetables like yuca or plantains, feel free to use more potatoes or sweet potatoes. Sancocho is a very flexible dish!
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Spice Level: If you like a little heat, feel free to add a hot pepper (like a scotch bonnet or jalapeño) when sautéing the garlic and onions.
Enjoy Your Sancocho!
Puerto Rican Sancocho is a perfect dish for family gatherings or special occasions. It’s filling, full of flavor, and the longer it sits, the better it tastes as the flavors meld together. Enjoy this hearty and comforting stew with your loved ones! Let me know how it turns out if you try it.