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  • December 22, 2022
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Sancocho puerto rico receta: Receta del tradicional sancocho puertorriqueño

El Boricua, a bilingual , cultural publication for Puerto Ricans


 

 

Sancocho
Serves 6

It is said
of a person who has been under the sweltering sun that he is sancochao
– blistering hot or “stewing.” This Puerto Rican stew best illustrates
the one-step cooking method, a typical food preparation that has
prevailed for five hundred years in Puerto Rican homes, primarily
because it allows the latitude for batch cooking a nutritious
meal in a single pot.

 

 

2 tablespoons
olive oil
5 garlic cloves, minced
1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces
1/3 cup yellow onion, chopped
1/3 cup green pepper, chopped
1/3 cup chopped celery
4 ajies dulce; seeded and minced
5 sprigs of cilantro, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
4 medium tomatoes, cored and chopped
4 quarts water or beef stock
2 green bananas, peeled and slice into 1-inch pieces
1 yellow plantain, peeled and sliced into 1/2-inch pieces
1 medium sweet potato (1/2 pound), diced into 1-inch pieces
1/2 pound West Indian Pumpkin (or substitute with butternut squash), peeled and cubed into 1-inch pieces

2 medium potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1-inch pieces
1 large yautia, peeled and cubed into 1-inch pieces
1 small yuca, peeled and cubed into 1-inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each

Preparation
In
a large caldero, over low-to-medium heat, combine olive oil,
garlic, and onions, stir until beef is brown on all
sides and onions begin to caramelize. Fold in chopped pepper,
celery, aji dulce, cilantro, salt, pepper, tomatoes, and 1 quart
of beef stock. Bring to a boil and simmer for 30 minutes or so, then cook on high until until stock is reduced by half.

Stir beef,
then fold in all the remaining vegetables and beef stock. Continue
to cook until meat is tender and the vegetables soft. You might need to add a bit more water to get it just the way you like it. Sancocho is a thick soup.

Serving
Suggestions: Since this soup contains beef and vegetables,
it is hearty already. Serve alongside a freshly baked french bread
and use the bread to soak up some of this delicious flavor.

http://www.elboricua.com/recipes.html

Sancocho Recipe – NYT Cooking

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I’ve rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis — such as after a hurricane — and made with whatever you have on hand.

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Yield: 8 to 10 servings

  • 1medium yuca
  • 1medium white yautia (taro root)
  • 1green plantain
  • 1yellow sweet plantain
  • 10ounces calabaza (pumpkin) or kabocha squash
  • 1 to 2fresh ears sweet corn
  • 1pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
  • 1pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
  • 1½tablespoons kosher salt, plus more to taste
  • ¼teaspoon freshly ground black pepper
  • 1tablespoon olive oil, plus more as needed
  • ½cup sofrito
  • 10cups pork or beef stock
  • 3dried bay leaves
  • 1cup thinly sliced Spanish chorizo
  • Fresh bread or white rice, for serving

Ingredient Substitution Guide

  1. Step 1

    Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.

  2. Step 2

    Husk the corn, then slice it into 2-inch-thick segments. Set aside.

  3. Step 3

    Season pork (or beef) and chicken with ½ tablespoon salt and ¼ teaspoon black pepper.

  4. Step 4

    Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.

  5. Step 5

    Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.

  6. Step 6

    Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.

  7. Step 7

    To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.

  8. Step 8

    Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.

  9. Step 9

    Adjust salt to taste, and serve with fresh bread or white rice on the side.

Tip

  • Root vegetables such as yuca and yautia can be difficult to find in some supermarkets, though you may be able to find them in the freezer section. Farmers’ markets, or Hispanic, Caribbean or Asian supermarkets are your best bet. There’s no real substitute for the rich, earthy flavor of these tubers, but potatoes can be used. If using potatoes, reduce the cooking time.

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Recipe Tags

  • Caribbean
  • Meat
  • Soups And Stews
  • Vegetables
  • Beef Stew Meat
  • Calabaza
  • Plantain
  • Pork
  • Spanish Chorizo
  • Squash
  • Taro Root
  • Yuca
  • Main Course

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SancoCHO (SANCOCHO), step -by -step recipe for 3619 kcal, photo, ingredients

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I would like to introduce you to another dish that I discovered in the Dominican Republic… This is Sancocho soup. Sancocho soup (a kind of Spanish thick soup cocido) is the undisputed leader in the hit parade of first courses in Latin America and the Caribbean. This thick, rich soup can be called a stew soup made from different types of meat (beef, pork ribs, chicken, ham and sausages), with vegetables and various seasonings. Chili or tobasco is usually added to the dish, which makes it quite hot.

Sancocho The Dominicans used to cook over charcoal in a huge cauldron so big they stirred it with a wooden shovel. This went on for several hours, during which various root crops and herbs were sent to the boiler in their turn …

It was very unusual to eat this soup rich in flavors and aromas in 30-degree heat, it is more suitable for us, with our frosts))) This soup now occupies one of the first places in my hit parade of first courses))))))))

Some of the ingredients, unfortunately, had to be excluded, because. they are almost impossible to buy from us. But the taste of the soup turned out very similar to the original.

The Original recipe for the soup also includes the root of the yukki, the bananas -Platano, Batate and Nyama (can be replaced with turnips)

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Nutritional value of the dish

3619

kcal

154%

Proteins 183 g

Until golden… Transfer to a saucepan and cover with water so that it slightly covers the meat. Bring to a boil, remove the foam, reduce the heat and cook over low heat under the lid for 1.5 hours.

So the turn of my last pumpkin has come)))))))))))))))

Peel the pumpkin and cut into cubes. The size and shape of the cut do not matter much, because. the vegetables will partially boil during cooking…

Cut carrots…

And potatoes.

Cut the corn into rings (2.5-3 cm).

Pour some of the broth over pumpkin and boil. Then puree.

When the meat is cooked, take it out of the pot and remove the bones. Pour pumpkin puree into the broth, put carrots, potatoes and the white part of the green onion stalks, salt. We send the meat there and cook on low heat for another 1 hour.

After this time, add the corn and cook for another 15-20 minutes.

Season the finished soup with lime juice, crushed garlic with salt, add tobasco or pepper. Sprinkle with green onions and chopped cilantro. Eat with pleasure. Enjoy your meal!!!

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