SANCOCHO (DOMINICAN MEAT AND VEGETABLES STEW)
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
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
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
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
TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
DOMINICAN SANCOCHO ( 7 MEAT HEARTY STEW )
In our country this is a culinary staple. It is a time consuming meal but so worth it. When families make this, it's usually for special occacions and family gatherings. Since it takes a long time to cook, usually we make it while the guests are present so they can sit back and enjoy some cold beers (and keep you company!) ;) You can omit the ribs, sausage and goat if it's too expensive but at least keep the 5. Recipezaar doesn't recognize niame, so I put yam...but it's not your typical yam. Go to a fresh market store that carries imported roots to find the niame. The Bitter or Seville orange can be hard to find, It's preferred fresh but Goya sells a bottled type. You may also omit it if you want.
Provided by Kitty Kat Cook
Categories Stew
Time 1h40m
Yield 6-7 serving(s)
Number Of Ingredients 24
Steps:
- Marinate beef in a large plastic bag, add celery, cilantro, oregano, vinegar, garlic, juice of 1 lime and salt. Allow it to marinate for at least 30 minutes In a large cast iron pot, heat oil on medium-high; add the beef with all the seasonings, stir. Cover and simmer for 10 mins, add a few tbsp of water. Add the pork, simmer for 15 minutes adding a few more tbsp of water if needed. Add the rest of the meat to the pot; except for the chicken and let simmer for an additional 15 mins, adding tbsp of water as needed to prevent it from burning. Add the chicken and simmer for another 10 minutes.
- Add 1/4 gallon of water to the pot and bring to a boil. Add the niame, malanga and the 2 chopped plantains. Let simmer for 15 minutes Add all the remaining ingredients (remaining lime juice, corn, beef stock cubes, hot sauce, bitter orange juice) except for the third plantain, adjust water when necessary, stir occasionally. Let simmer until the last ingredients added are tender. Grate the third raw unripe plantain and add to the pot. Allow to simmer until stew thickens, adjust salt to taste.
- Serve hot with white rice and avocados. Enjoy!
Nutrition Facts : Calories 2603.9, Fat 198.1, SaturatedFat 73.3, Cholesterol 538.2, Sodium 1198.5, Carbohydrate 74.6, Fiber 6.8, Sugar 17.9, Protein 128
SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY
Here's what you need: stew meat, sofrito, cooking oil, water, tomato sauce, sazon seasoning, medium yuca root, carrots, corns, big taro root, japanese yam, pumpkin, all purpose seasoning, salt, pepper
Provided by Jessie Mundo
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
- Drain the meat and lower heat to medium.
- Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
- Add the tomato sauce and cook for 1-2 minutes.
- Add water and mix well.
- Add all the vegetables, stir, and let simmer for 35-45 minutes.
- Taste after 25 minutes and add more sazón or salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 299 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
SANCOCHO BEEF STEW
Yams or sweet potatoes and other tropical root vegetables distinguish this stew from others. Though this recipe calls for beef, boneless pork is also authentic. Sancocho is often accompanied by "casabe" (cassava cakes), yucca meal cakes, or "panecicos" (yucca meal rolls). Corn bread is a good substitute for these. This recipe is from Panama, and comes from Better Homes and Gardens. Our family really enjoyed this.
Provided by breezermom
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
- To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan. Add 4 cups of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
- Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender. Skim off the fat.
Nutrition Facts : Calories 475, Fat 23.3, SaturatedFat 7.7, Cholesterol 81.7, Sodium 1074.3, Carbohydrate 40.5, Fiber 5.9, Sugar 10.4, Protein 29.5
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