Puerto Rican Sancocho

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.

• Preparation Time: 40 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 3 hr 10 mins
• Calories: 424 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2 cubes beef bouillon
• 1 pinch dried oregano
• 2 carrots, peeled and sliced
• 3 sprigs fresh cilantro, chopped
• 2 quarts water, or as needed
• 1 cup chopped fresh green beans, cut into 1 1/2-inch pieces
• 1 large chayote squash - peeled, cored, and sliced lengthwise
• 1 (15.5 ounce) can small white beans, rinsed and drained
• 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
• 2 ears fresh corn, sliced into 6 pieces each
• 0.25 teaspoon ground white pepper
• 0.5 head cabbage, chopped
• 0.33333334326744 cup chopped celery
• 0.33333334326744 cup chopped green bell pepper
• 1.5 pounds beef stew meat, cut into small pieces
• 0.5 (6.5 ounce) can tomato sauce
• 0.5 cup chopped peeled pumpkin

Recipe Instructions

Step 1

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. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.

Step 2

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

Step 3

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.

Step 4

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.