For a richer flavor, consider browning the beef in batches to avoid overcrowding the pot. Feel free to substitute vegetables based on your preference and availability. Other great additions include sweet potatoes, yuca, or malanga. If you prefer a thicker stew, you can mash some of the potatoes or pumpkin against the side of the pot during the last 30 minutes of cooking. Sancocho is even more flavorful the next day, so it's perfect for making ahead.
Puerto Rican Sancocho
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PREP TIME40 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME3 hrs 10 mins
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SERVING12 People
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VIEWS36
Embark on a culinary journey to the heart of Puerto Rico with Sancocho, a soul-warming stew brimming with vibrant flavors and textures. This hearty one-pot masterpiece, a symphony of meats, vegetables, and aromatic herbs, will transport you to a sun-drenched island paradise with every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol30 mg
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Fiber10 g
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Protein19 g
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Saturated Fat2 g
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Sodium276 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare all ingredients: Chop, slice, and measure everything out for a seamless cooking experience. (Prep time: 25 minutes)
02
StepIn a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onion, minced garlic, cilantro, white pepper, oregano, and salt. Sauté until the onion is softened and translucent, about 8-10 minutes, stirring occasionally to prevent burning.
03
StepAdd the beef stew meat to the pot and cook, stirring frequently, until browned on all sides, about 5-7 minutes. This step adds depth of flavor to the stew.
04
StepPour the water over the meat mixture, ensuring the meat is mostly submerged. Add the tomato sauce and beef bouillon cubes. Stir well to combine.
05
StepBring the mixture to a simmer, then gradually add the remaining ingredients in the following order, stirring gently after each addition: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper. This layering technique ensures even cooking.
06
StepReduce the heat to low, cover the pot, and simmer gently for 2 to 3 hours, or until all the vegetables are tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional salt as needed.
07
StepServe hot, ladling generously into bowls. This comforting stew is traditionally enjoyed with crusty bread for soaking up the delicious broth.
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RECIPE REVIEWS
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Coty Harvey
Jun 10, 2025Easy to follow recipe and the result was fantastic.
Marge Von
Apr 11, 2025I substituted sweet potatoes for the yautia and it was still delicious!
Emmet Shields
Apr 4, 2025This is the best sancocho recipe I've ever tried! My family loved it.
Rafaela Buckridge
Apr 2, 2025The layering technique really makes a difference in the flavor development.
Angie Rutherford
Mar 30, 2025My mom used to make this all the time, brought me back to my childhood.
Gilberto Hahn
Mar 19, 2025The broth was so rich and flavorful. I will definitely be making this again.