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Sancocho, a deeply flavorful stew with roots in the Canary Islands, was brought to Latin America and the Caribbean through Spanish colonization. It now has countless variations throughout Latin America, depending on the country and even the individual household. This Puerto Rican–style recipe draws from multiple sources, including Illyanna Maisonet’s Diasporican: A Puerto Rican Cookbook; Vanessa Mota’s The Dominican Kitchen; Von Diaz, a Puerto Rican food historian and author; and César Pérez, a New York City– and San Juan–based cook, recipe developer, and food historian. It features slow-simmered beef, flavor boosters like sofrito, and a medley of starchy vegetables such as yuca, plantain, squash, and corn. All this adds up to a seriously satisfying, soul-warming meal that takes some time to make but is oh, so worth-it in the end.
- Yields:
- 8 serving(s)
- Total Time:
- 4 hrs 40 mins
- Cal/Serv:
- 380
Ingredients
- 2 Tbsp.
sazón
- 1 Tbsp.
ground cumin
- 1 tsp.
dried oregano
Kosher salt and pepper
- 2 lb.
boneless beef chuck roast, trimmed and cut into 11/2-inch pieces
- 2 1/2 Tbsp.
olive oil, divided
- 1
medium yellow onion, chopped
- 6
cloves garlic, pressed
- 2 Tbsp.
tomato paste
- 1/2 c.
sofrito
- 4
cups low-sodium beef broth, divided
- 1 lb.
russet potatoes (about 2 medium)
- 1/2
bunch cilantro, tied with kitchen twine
- 1 lb.
yuca (about 1 medium)
- 1
yellow plantain
- 1/2
small kabocha squash (about 12 ounces), seeded
- 2
ears corn, husked
Sliced avocados, for serving
White rice, for serving
Directions
- Step 1In large bowl, combine sazón, cumin, oregano, and 1/2 teaspoon pepper. Transfer 1 tablespoon spice mixture to small bowl and set aside. Add beef to remaining spice mixture and toss to coat.
- Step 2In large pot or Dutch oven (at least 8 quarts), heat 11/2 tablespoons oil on medium-high. Add beef and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer back to same bowl.
- Step 3Reduce heat to medium and add remaining tablespoon oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until translucent and beginning to soften, 4 to 5 minutes. Stir in garlic and cook, stirring, 1 minute. Add tomato paste and sprinkle with reserved spice mixture. Cook, stirring constantly, 1 minute. Stir in sofrito and 1/2 cup beef broth, scraping up any browned bits.
- Step 4Return beef and any juices to pot along with remaining 31/2 cups beef broth and 4 cups water. Bring to a boil, then reduce heat to a simmer. Simmer, covered, stirring occasionally, until beef is tender and easily broken apart with fork, 2 to 3 hours.
- Step 5When beef is tender, peel and cut potatoes into 1-inch pieces. Add potatoes and 1 teaspoon salt to pot along with 1 cup water and cilantro. Return to a simmer. Simmer, covered, 10 minutes.
- Step 6Meanwhile, prepare remaining vegetables: Peel yuca, cut crosswise into thirds, then halve each piece lengthwise. Using paring knife, carefully pry out core from each piece and discard. Cut yuca into 1-inch pieces. Peel plantain and cut crosswise 1 inch thick. Cut kabocha in half crosswise, then cut each half into 1/2-inch-thick wedges. Cut corn into 1-inch-thick disks.
- Step 7Add yuca and plantain to pot and simmer, uncovered, stirring occasionally, until yuca is just tender, about 20 minutes. Add kabocha and corn and simmer, covered, stirring occasionally, until vegetables are fork-tender, about 15 minutes. more. Discard cilantro and serve sancocho with sliced avocados and rice if desired.
NUTRITIONAL INFORMATION (per serving): About 380 calories, 11.5 g fat (3 g saturated), 75 mg cholesterol, 1,042 mg
sodium, 43 g carbohydrate, 4 g fiber, 10 g sugar (1 g added sugar), 29 g protein
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