Caribbean Style Sancocho Recipes

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SANCOCHO (DOMINICAN MEAT AND VEGETABLES STEW)



Sancocho (Dominican Meat and Vegetables Stew) image

Sancocho is a meats and vegetables stew, enjoyed in Latin America and the Spanish Caribbean islands. It's made of a variety of meats and starchy vegetables such as plantains, yuca and yautia, and served with a side of white rice and avocado.

Provided by Vanessa

Categories     Main Dish     Soup     Stew

Time 2h

Number Of Ingredients 22

1 lb pork loin end chops
1 ½ lbs pork stew cubes
½ lb smoked pork neck bones
1 ½ teaspoon adobo seasoning, (separated)
½ teaspoon ground black pepper
1 ½ teaspoon dried oregano, (separated)
2 tablespoons homemade sofrito
1 tablespoon vegetable oil
2 ears corn, (cut into 1 inch pieces)
1 lb kabocha squash, (peeled and seeds removed)
2 green plantains, (peeled and cut into 1 inch pieces)
1 lb white yautia, (peeled and cut into 1 inch pieces)
1 lb yuca, (peeled and cut into 2 inch pieces, each piece cut in half lengthwise)
1 large carrot, (peeled and sliced)
2 cubes chicken bouillon
1 teaspoon whole allspice, (malagueta)
4 whole leaves of recao culantro, (cilantro ancho)
2 tablespoon cilantro (in its stem)
5 sprigs of fresh thyme
½ teaspoon red pepper flakes
Salt and pepper to taste
1 tablespoon lime juice, (freshly squeezed)

Steps:

  • Trim the excess fat of the meat and rinse well with lemon juice or vinegar.
  • To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano and sofrito. Mix it all together to coat the meat well.
  • In a 6 qts pot or caldero, heat up oil over medium high heat. Add the meat to the pot, and sear until brown all around. Cover the pot with a lid and lower the heat to medium. Let the meat cook until tender, about 30 - 40 minutes. Be sure to add water as needed throughout so that the meat doesn't burn. Remove the meat from the pot and set it aside for later.
  • While the meat cooks, peel and cut the vegetables into 1-inch pieces, except for the squash, which you want to peel and cut into two large pieces.
  • Add all the vegetables to the pot and add water until you've filled ¾ of the pot. Bring to a boil. Do not overfill the pot because you will be adding in the meat later.
  • When the water begins to boil, add the chicken bouillon and allspice or malagueta. Let it cook for about 15 - 20 minutes.
  • When the squash is tender, remove it from the pot and blend it with ½ cup of liquid from the pot and ½ cup of cool water until the mixture is smooth. Then, pour it back into the pot.
  • Using cooking twine, tie together tightly cilantro, culantro (cilantro ancho), and thyme and add it to the pot. Let it simmer on medium heat for about 20 more minutes.
  • Stir in ½ teaspoon of adobo, ½ teaspoon of oregano, red pepper flakes, salt and pepper to taste.
  • Add the meat back into the pot and let it all simmer until the vegetables are tender, about 10 - 20 minutes.
  • With a colander, remove the herbs bundle we added earlier and the malagueta.
  • Stir in freshly squeezed lime juice before serving.
  • Serve warm with white rice and avocado.

Nutrition Facts : Calories 505 kcal, Carbohydrate 70 g, Protein 32 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 89 mg, Sodium 359 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving

PUERTO RICAN SANCOCHO



Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 24

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ 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
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ 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, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
  • Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
  • Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. 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.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

DOMINICAN SANCOCHO



Dominican Sancocho image

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones.

Provided by Junot Díaz

Categories     Soup/Stew     Chicken     Pork     Orange     Beef Shank     Bacon     Corn     Squash     Winter     Plantain     Yuca     Cilantro     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 23

1 (10-ounce) package Dominican longaniza sausage (optional)
3 quarts plus 1 1/2 cups water, divided
1/4 pound bacon (4 slices), cut into 1-inch pieces
1 (1-pound) beef shank (1 1/2 inches thick)
1 pound boneless pork shoulder, cut into 1 1/2-inch pieces
4 chicken thighs with skin and bone
1 large onion, chopped
1 Cubanelle or other mild frying pepper, chopped
1 red bell pepper, chopped
2 tablespoons chopped garlic (4 to 5 cloves)
1/2 cup chopped cilantro stems (from 2 bunches)
1 teaspoon dried oregano
1 pound unripe (green) plantains
1 pound yuca
1 pound ñame
1 pound white yautía
1 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
2 ears corn, cut into 1 1/2-inch rounds
6 tablespoons fresh Seville orange juice (or 3 tablespoons regular fresh orange juice plus 3 tablespoons fresh lime juice)
Accompaniments: white rice; hot sauce; sliced avocado
N/A hot sauce
N/A avocado
Garnish: chopped cilantro

Steps:

  • Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch pieces, then transfer to an 8-quart pot.
  • Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon, reserving fat in skillet.
  • Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
  • Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally, about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner, transferring to pot.
  • Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer, partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
  • While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
  • Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Quarter lengthwise and cut out coarse center fiber.
  • Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
  • Seed and peel calabaza, then cut into 1 1/2-inch pieces.
  • Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20 minutes. Remove and discard beef and chicken bones.
  • Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper.

CARIBBEAN STYLE SANCOCHO



Caribbean Style Sancocho image

What makes this version Caribbean is the use of vegetables found more commonly in the Caribbean. DH is from Colombia and has never heard of some of these ingredients. I've provided several options as far as the vegetables go so you can use whatever you can find. Green plantain, yautia, yucca root, potatoes all have a neutral taste. The yellow platain, sweet potato, batata, and squash are slightly sweet. I don't know if you have a secret way to cut the corn into rounds, but I find that I have to cook the corn first to soften the cob. I add it add serving time.

Provided by threeovens

Categories     Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
6 garlic cloves, minced
1 1/2 lbs beef short ribs or 1 1/2 lbs chicken, cut up
1/3 cup onion, chopped
1/3 cup green pepper, chopped
1/3 cup celery, chopped
1 aji bell peppers, seeded and minced (dulce) (optional)
5 sprigs fresh cilantro, chopped (use the stems)
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 tomatoes, seeded and chopped
1 quart beef stock
3 quarts chicken broth
1 green plantains or 1 yellow plantain, peeled and sliced crosswise into 1/2 inch rounds
1 sweet potatoes (or 1 batata, peeled and diced) or 1/2 lb butternut squash, peeled and diced (or 1 batata, peeled and diced)
1/2 cup yucca root, diced or 1/2 cup yautia, peeled and diced
1 chayote, peeled cored and diced
1 ear of corn, sliced crosswise into 6 rounds (so everyone gets one)

Steps:

  • Heat the oil in a large Dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes.
  • Stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long).
  • Add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes.
  • NOTE: You may find the corn difficult to cut into rounds. What I do is cook it first either by boiling or in the microwave. This softens the cob so it is easier to cut. I add the corn at serving.

Nutrition Facts : Calories 449.7, Fat 13, SaturatedFat 3.3, Cholesterol 62.4, Sodium 2480.4, Carbohydrate 41, Fiber 5.6, Sugar 12, Protein 42.1

SANCOCHO



Sancocho image

Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.

Provided by Food Network

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1 yellow onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 Italian frying pepper, seeded and roughly chopped
3 garlic cloves, peeled
3 tablespoons olive oil
1 bunch fresh cilantro leaves and stems, plus cilantro leaves, for garnish
2 pounds oxtails, excess fat trimmed (substitute with chuck or short ribs)
Kosher salt and freshly ground black pepper
1 tablespoon adobo all-purpose seasoning
1/4 teaspoon dried oregano
2 bay leaves
8 ounces tomato sauce
1/2 cup red wine
1 gallon chicken stock, plus more if needed
1/2 pound Yukon gold potatoes, peeled and cut into large dice
1/2 pound yucca root, peeled and woody center removed, then cut into large dice
1 green plantain, peeled and sliced on the diagonal in 1-inch-thick slices
1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into large dice (substitute with kabocha squash, butternut squash, sweet potatoes or carrots)
1 ear of corn, sliced in 1-inch rounds
Cooked rice, for serving, optional

Steps:

  • To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
  • Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
  • Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
  • Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
  • Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.

SANCOCHO



Sancocho image

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.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 medium yuca
1 medium white yautia (taro root)
1 green plantain
1 yellow sweet plantain
10 ounces calabaza (pumpkin) or kabocha squash
1 to 2 fresh ears sweet corn
1 pound pork or beef stew meat, trimmed of excess fat and cut into 2-inch pieces
1 pound boneless chicken thighs, trimmed of excess fat and cut into 2-inch pieces
1 1/2 tablespoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more as needed
1/2 cup sofrito
10 cups pork or beef stock
3 dried bay leaves
1 cup thinly sliced Spanish chorizo
Fresh bread or white rice, for serving

Steps:

  • 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.
  • Husk the corn, then slice it into 2-inch-thick segments. Set aside.
  • Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Adjust salt to taste, and serve with fresh bread or white rice on the side.

SANCOCHO



Sancocho image

Dominican meat and vegetable stew

Provided by Daisann Mclane

Categories     dinner, main course

Time 2h30m

Yield Six to eight servings

Number Of Ingredients 21

3 quarts water
2 pounds beef (preferably flank steak), cut into 3-inch hunks
1 pound pork chops
4 cloves garlic, chopped
1 medium onion, chopped
1 bunch cilantro, chopped (about 1/4 cup)
1 green bell pepper, chopped
2 hot green peppers, chopped
1/2 teaspoon fresh oregano
Salt and freshly ground pepper to taste
Tabasco sauce to taste
1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces
2 ears fresh corn, sliced into 1/2-inch rounds
1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces
2 green plantains, peeled and cut into 2-inch slices
1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces
1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces
1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces
White vinegar to taste
White rice
About 2 to 3 ripe avocados, sliced

Steps:

  • Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
  • Remove the pork chops with a slotted spoon. Remove the bones and return to the pan. Add the pumpkin and the corn and simmer for 15 minutes. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired. Serve with white rice and avocado.

DOMINICAN CARIBBEAN SANCOCHO WITH 3 MEATS



Dominican Caribbean Sancocho With 3 Meats image

I learned about sancocho in the Dominican Republic, so although there are also Puerto Rican and Colombian sancochos, this is a modified Dominican sancocho. According to the history, the traditonal sancocho came to the Caribbean at the time of colonization from the Canary Islands, and the number 7 of the very fancy and ideal sancocho is the number of the Canary Islands. Some people will insist that a real sancocho has to have 7 kinds of meat,, others have let it down to 5. The minimum is 3, beef, chicken and pork, though adding goat meat is great. A sancocho is considered special and for holidays and company. It does take a lot of time to do, and because of the number of ingredients it is impossible to make just a little bit. I have modified the recipe a bit, using beef broth instead of stew beef, and a small chorizo instead of a lot of pork. Traditionalists raise an eyebrow at this,, but.. then nod a reserved approval. Another must is to use the roots that are native to the area, such as yuca, malanga/ yautia, nyame, and, from among these I have chosen my favorites. Malanga coco has little purple flecks in the flesh; yuca long and carrot shaped with a brown peel; calabaza is a pumpkin like squash; chayote is a light green pear-shaped kind of squash. Usually a green plantain is used, but I like mine to ripen just a bit to having a hint of yellow. A sour liquid is added called naranja agria, or sour orange, and this helps food in the tropics to be keep. Meats are marinated in lemon juice. Since naranja agria is hard to find in my area, then some use alcaparrado, green olives and capers and some of the liquid from the bottle, or a bit of lemon juice can be used. Cilantro is considered an essential, although I don't really like cilantro and prefer something called recao, or cilantro ancho, which is a long leaf. Parsley has a kind of different flavor and so is not considered a good substitute for cilantro. To peel the malanga, yuca and calabaza we need a good knife and it is done by placing the object on a cutting board and then cutting down to the board,, not by holding in the hand and using a paring knife. The list of ingredients is very flexible in quantity, so the quantity that I put down is not meant to be mandatory but to just get an idea. The computer does not recognize malanga coco, or sazon packets, and put pumpkin and not calabaza. I've heard that many native foods from outside North America and Europe have not been entered into the computer. I hope Recipezaar adds them in. I'm having a bit of a problem with estimating the total amount for the nutritional content. I put 1 - 2 gallons because it is that flexible, but the computer put it at 1 gallon. I'm going to try to put 1 1/2 gallons because the computer did not add in a few of the ingredients which are substantial. I'm going to omit the 'salt & pepper' because the bouillion cubes add salt.

Provided by Rainbow - Chef 5368

Categories     Meat

Time 2h30m

Yield 1 1/2-2 gallons, 16-24 serving(s)

Number Of Ingredients 18

1 -2 lb chicken thigh, and leg, cut into large bite size pieces, include the pieces with bone
2 (15 ounce) cans beef broth
3 1/2 ounces chorizo sausage (if there is no chorizo then I would use a bit of pepperoni)
1 malanga, medium size (coco)
1 yucca root, medium size, cut into 1-inch cubes, 'wire' removed 1/4 pumpkin squash, cut into 2-inch lengths
1 green plantain, cut into 1-inch pieces
2 chayotes, cut into 1-inch pieces
2 potatoes, cut into 1-inch pieces
2 -4 corn on the cob, cut into quarters
1 onion, chopped
1 -2 garlic clove, minced
1 stalk celery, cut into 1/4-inch slices
2 bay leaves
1/4 teaspoon oregano
1/2 teaspoon cilantro
1 chicken bouillon cube
1 teaspoon capers or 1/2 teaspoon lemon juice
1/4 teaspoon cumin

Steps:

  • Wash and Cut up the chicken pieces into large bite size pieces. If you usually sear chicken before putting it in water to cook, then do so. Otherwise just put the chicken in a saucepan of water and bring it to a boil, and then lower the heat and let it simmer for about 1/2 hour while you peel and cut the roots.
  • Peel and cut the malanga, yucca, plantain, chayote, and potato into large bite sized pieces. Peel and cut the calabaza or pumpkin type squash into 2 or 3x1" lengths. Cut the corn on the cob into 4 pieces each. Cut and chop garlic and onion. Cut celery into 1/2" slices crosswise. Celery leaves are optional.
  • Skim off the stuff from the chicken broth. Then transfer chicken and broth to a large pot. Slice the chorizo crosswise into 1/2" rounds. Add the chorizo and bring to a boil. Lower the heat to medium.
  • Add the larger roots and veggies, more water to cover, and then the smaller onion, garlic and celery, and then the seasonings. Bring to a boil and then lower to simmer for about 30 minutes. Taste and adjust seasoning. Continue to simmer until the potatoes test done by putting a fork through.
  • Turn the heat off and serve,, one piece of corn cob with each serving.

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From mommyshomecooking.com


SANCOCHO RECIPE – PUERTO RICAN BEEF AND VEGETABLE STEW
sancocho-recipe-puerto-rican-beef-and-vegetable-stew image
2015-08-07 Ingredients: 2 tablespoons olive oil; 5 garlic cloves, minced; 1½ pounds top round beef, cut into 1” cubes; ⅓ cup yellow onions, chopped; ⅓ cup green pepper, chopped
From livinginpuertorico.com


SANCOCHO RECIPES FOR CARIBBEAN STYLE MEAT AND VEGETABLE STEW
Remove the pan from the heat. Spoon the sancocho into serving bowls. Garnish with coriander and green onions. Add a lime wedge and serve hot with steamed rice, crusty bread and steamed vegetables. Sancocho Recipe Collection - Image 1. Source: Free Public Domain Images Beef, Chicken and Sausage Sancocho Recipe with Mixed Vegetables and Spices ...
From top40recipes.com


SANCOCHO (CARIBBEAN BEEF STEW) - THE NOSHERY
2018-10-01 In a preheated dutch oven or heavy pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Add in chopped pepper, cilantro, salt, pepper, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.
From thenoshery.com


SABROSO SATURDAY: PUERTO RICAN SANCOCHO RECIPE - LATINA ON A …
2010-11-13 In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions. Stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, ginger-root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock.
From latinaonamission.com


AUTHENTIC SANCOCHO RECIPE - THERESCIPES.INFO
Colombian Chicken and Vegetable Soup (Sancocho de Gallina) great www.goya.com. Sancocho de Gallina. This authentic chicken and vegetable soup (sancocho de gallina) is Colombian comfort food at its best!In this traditional recipe, GOYA® Sofrito - a flavorful cooking base made from tomatoes, peppers, onions, garlic and cilantro - is combined with veggies, …
From therecipes.info


SANCOCHO (LATIN AMERICAN MEAT AND VEGETABLE STEW)
2022-01-04 Because this recipe makes a generous amount of sancocho, you will need to divide the recipe in half to make it in a slow cooker. Heat the achiote (or olive) oil in a large pot over medium-high heat. Add the marinated meat to the oil when it starts to shimmer in the pot. Brown the meat for 8-10 minutes, frequently stirring to keep it from burning.
From senseandedibility.com


DOMINICAN SANCOCHO (CARIBBEAN MEAT AND VEGETABLES STEW) STORY
Get the Recipe! “ Sancocho is a meats and vegetables stew, enjoyed in Latin America and the Spanish Caribbean islands. It's made of a variety of meats and starchy vegetables such as plantains, yuca and yautia, and served with a side of white rice and avocado."
From mydominicankitchen.com


HOW TO MAKE SANCOCHE - DOMINICA CREOLE DISH
2011-10-21 This recipe serves 4-5 persons. SANCOCHE. 1lb salt/cod fish; 1 large onion (sliced) 2 gloves garlic (crushed) 2 blades chive (chopped) 4 seasoning peppers (sliced) 1-2 tbsp oil; 2 tbsp curry powder; 1 ½ cup coconut milk; 1 tsp flour (optional) Method: Wash codfish, remove bones, add water and boil for 10-15 minutes. Drain and flake the codfish. Saute/fry onion, …
From dominicaexplorer.com


AUTHENTIC DOMINICAN SANCOCHO RECIPE WITH SEVEN MEATS
2018-06-28 Heat oil over medium heat in a large pot and add the beef, stirring until browned. Cover and let simmer for 10 minutes. Add a few tablespoons of water if it looks dry, to prevent burning. Add the pork and simmer for 15 minutes, adjusting water if necessary. Add the rest of the meat to the pot, except for the chicken, and simmer for 15 minutes.
From islandoriginsmag.com


PUERTO RICAN SANCOCHO - FOOD FIDELITY
2022-05-14 Soak the beef chuck and chicken thighs in lime juice. Add a quarter of the seasonings (cumin, salt, pepper, oregano, paprika) and set aside 30 minutes. Heat large pot over medium-high eat. Add ghee or olive oil, then once hot brown the meats individually. First brown the beef shank.
From foodfidelity.com


COLOMBIAN SANCOCHO RECIPE | MYRECIPES
Ingredient Checklist. 3 tablespoons olive oil ; 2 large yellow onions, finely chopped ; 3 cloves garlic, finely minced ; 2 large tomatoes, cored, peeled, seeded and chopped
From myrecipes.com


[RECIPE + VIDEO] DOMINICAN SANCOCHO (7 CARNES, OR BEEF
2022-05-03 Let me show you how to make sancocho, without doubt, Dominican's most cherished stew and one of our favorite dishes. It is usually made for special occasions, but you can enjoy it any day. 5 from 42 votes. Save for Later Send by Email Print Recipe. Prep Time 25 mins. Cook Time 1 hr. Total Time 1 hr 25 mins. Course Main Course.
From dominicancooking.com


SANCOCHO | RECIPELION.COM
Retro Recipes from the ‘50s and ‘60s Categories. Ethnic Food African Recipes
From recipelion.com


SANCOCHE - SIMPLY TRINI COOKING
2012-11-04 In a large pot saute the onion, garlic and pimento pepper. Add the roucou, salt beef and pigtail. Allow to cook for 2 minutes while stirring frequently. Add the dasheen bush (taro leaves), and cook for another 2 minutes or until the leaves wilt. Add carrot, ochro, pumpkin and provision (green fig {banana}, eddoes, yam and dasheen).
From simplytrinicooking.org


SANCOCHE, MEMORIES OF A BUSH COOK. - CARIBBEANPOT.COM
2011-06-14 After the 25 minutes, drain, rinse and set aside. In a large soup pot, heat the vegetable oil and then start adding the chopped onion, garlic, thyme, chandon beni (alternative – use 3-4 tablespoon of chopped cilantro) and scallion and cook for a few minutes on med/low heat. Then add the pieces of salted pig tail, the split peas (wash before ...
From caribbeanpot.com


SANCOCHO, TRADITIONAL COLOMBIAN STEW - AMIGOFOODS
Place the garlic, onions, red pepper, and cumin in a blender with 1/4 cup of water. Blend until smooth. In your stock pot, add the beef, pork, and chicken, along with the corn, onion puree, green plantains, and salt. Pour in the water and bring to a boil. Reduce the heat to medium, cover, and let simmer for 45 minutes.
From blog.amigofoods.com


SANCOCHO TRIFáSICO (THREE MEATS SANCOCHO) - MY COLOMBIAN RECIPES
2022-02-22 Instructions. Place the onions, pepper, garlic and cumin in the blender with ¼ cup of water. In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes. Add the potatoes and yuca.
From mycolombianrecipes.com


SANCOCHO - A DOMINICAN REPUBLIC FOOD | CLASSIC BAKES
Add the seasoned meats to the pan, stir to coat in the seasonings, and cook for 15-20 minutes. Add the rest of the ingredients to the pot, and add enough water to submerge all the ingredients thoroughly. Then bring to a boil. Once it comes to a boil, turn the heat down to low and allow to cook for 45 minutes or until all the meat is thoroughly ...
From classicbakes.com


SANCOCHO (LATIN AMERICAN STEW) - CHILI PEPPER MADNESS
2021-10-11 Bring to a boil over high heat, then reduce heat, cover and simmer for 2.5 to 3 hours, or until the meats are very tender. Plantains. Remove the plantains from the stew and mash them slightly in a separate bowl. Return to the pot and cook another 2 minutes. Serve. Serve with white rice and crusty bread, or as desired.
From chilipeppermadness.com


MY DELICIOUS SANCOCHO (VENEZUELAN STYLE SOUP) - YOUTUBE
Delicious VENEZUELAN SANCOCHO by Adriana Linares, musician, mother and entrepreneur!Enjoy this recipe of my Venezuelan SANCOCHO! The sancocho is a Caribbean ...
From youtube.com


SANCOCHO RECIPE - CHEF'S PENCIL
2021-12-17 How to Make Sancocho: Trim the excess fat and rinse the meat well with lemon juice or vinegar. To season the meat, add 1 teaspoon dry adobo, ½ teaspoon ground black pepper, 1 teaspoon oregano, and sofrito. Mix it all together and coat the meat well. In a 6 qts pot or caldero, heat the oil over a medium-high heat.
From chefspencil.com


HOW TO MAKE THE BEST SANCOCHO! (PUERTO RICAN STYLE) - YOUTUBE
Shopping List: 4 Plantains, 4 Cooking Bananas, 2 large Potatoes, 2 Large Carrots, 1 sm piece Calabasa(Pumpkin), Yucca, corn, Chayote, Pork, Beef, Chicken , S...
From youtube.com


DOMINICAN SANCOCHO - FROM SCRATCH LATIN KITCHEN
2012-09-18 Carefully stir the sancocho to avoid sticking and to help thickening. Cook until all the vegetables are cooked, for about ½ hour and then add the chicken bouillons. Cook for 5 more minutes; remove green pepper, cilantro/celery/thyme and bone. If necessary adjust the seasoning with salt, pepper and biter orange or lime. To thicken the Sancocho puree some of the …
From fromscratchlatinkitchen.com


COLOMBIAN BEEF SANCOCHO RECIPE | DEPORECIPE.CO
2021-07-31 Sancocho De Pollo Y Costilla Res En And Beef Ribs Soup My Colombian Recipes. Sancocho Traditional Stew Recipe From Panama 196 Flavors. 5 Easy Colombian Recipes To Make At Home Adventure Family Travel Wandering Wagars. Colombian En Stew Sancocho Recipe Food Network. 71 Sancocho Stock Photos Free Royalty Images Depositphotos.
From deporecipe.co


40 BEST CARIBBEAN RECIPES - USHFC
33 Paletas De Coco. 34 Bahama Mama. 35 Mojito. 36 Coquito Recipe. 37 Sofrito. 38 Jerk Marinade. 39 Cuban Mojo Marinade –. 40 Caribbean Green Seasoning. If you are new to Caribbean food or you have only ever eaten it at a restaurant …
From ushfc.org


SANCOCHO CANARIO, A RECIPE FOR A UNIQUE DISH | LANZAROTE.COM
Sancocho canario preparation. The first thing to do to make your sancocho canario is to desalt the fish. To do this, cut your grouper into individual portions and leave to soak in water for 12-24 hours. To effectively desalt your fish, change the water at least three times. Peel and boil your potatoes and sweet potatoes.
From lanzarote.com


CARIBBEAN STYLE SANCOCHO RECIPE - WEBETUTORIAL
Caribbean style sancocho is the best recipe for foodies. It will take approx 150 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make caribbean style sancocho at your home.. Caribbean style sancocho may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


RECIPE: SANCOCHO FROM THE CANARY ISLANDS. SPANISH CUISINE
Preparation. The salt fish should be soaked at least overnight to desalt it, changing the water 2 or 3 times, in a cold place. Put the potatoes, the sweet potatoes cut into large pieces, and the desalted fish into a large pan with water. Bring to the boil …
From spain.info


PUERTO RICAN BEEF SANCOCHO | A TRADITIONAL SANCOCHO SOUP RECIPE!
2021-09-01 Instructions. In a large heavy bottomed pot, heat olive oil over medium-high heat. Heat the olive oil, then add the bay leaves, onion, green pepper, sofrito, sazon, salt, cumin powder, oregano and pepper. Stir and cook until the sofrito becomes fragrant and the onion becomes translucent.
From thenovicechefblog.com


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