Puerto Rican Sancocho

Name: Puerto Rican Sancocho
Total time: 150 min
Yield: 12 Servings
Ingredients: 3 tablespoons olive oil; 🧅 1 large onion, chopped; 🧄 5 cloves garlic, chopped; 3 sprigs fresh cilantro, chopped; 1/4 teaspoon ground white pepper; 1 pinch dried oregano; 🧂 Salt to taste; 🥩 1 1/2 pounds beef stew meat, cut into small pieces; 💧 2 quarts water, or as needed; 🍅 1/2 (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; 1/3 cup chopped celery; 1 large chayote squash (peeled, cored, and sliced lengthwise); 1 (15.5 ounce) can small white beans, rinsed and drained; 1/2 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; 🎃 1/2 cup chopped peeled pumpkin; 🌽 2 ears fresh corn, sliced into 6 pieces each; 1/3 cup chopped green bell pepper

Cost $25, save $15

Source: Recommended by CookPal

150 Min
12 Servings
$25

Puerto Rican Sancocho

Cost $25, save $15

Source: Recommended by CookPal

150 Min
12 Servings
$25

INGREDIENTS

Base
- 3 tablespoons olive oil
- 🧅 1 large onion, chopped
- 🧄 5 cloves garlic, chopped
- 3 sprigs fresh cilantro, chopped
- 1/4 teaspoon ground white pepper
- 1 pinch dried oregano
- 🧂 Salt to taste
Meat
- 🥩 1 1/2 pounds beef stew meat, cut into small pieces
Liquid
- 💧 2 quarts water, or as needed
- 🍅 1/2 (6.5 ounce) can tomato sauce
- 2 cubes beef bouillon
Vegetables
- 1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
- 🥕 2 carrots, peeled and sliced
- 1/3 cup chopped celery
- 1 large chayote squash (peeled, cored, and sliced lengthwise)
- 1 (15.5 ounce) can small white beans, rinsed and drained
- 1/2 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
- 🎃 1/2 cup chopped peeled pumpkin
- 🌽 2 ears fresh corn, sliced into 6 pieces each
- 1/3 cup chopped green bell pepper

STEPS

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.

Add stew meat; cook and stir until meat is browned on all sides.

Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.

Stir in the remaining ingredients one at a time: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.

Cook until all the vegetables are tender and the stew has formed a rich broth.

NUTRIENTS

Per 1 serving

🔥

424

Calories

19
Protein
74
Carbs
8
Fats

💡 Serve with crusty bread to soak up the flavor.Consider adding more herbs like thyme or bay leaf for deeper flavors.This stew improves in flavor when reheated, making it an excellent candidate for meal prep.