Authentic Puerto Rican Sancocho | Hearty Puerto Rican Stew

beef

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat while chicken is often more affordable.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein while chicken is generally less expensive.

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes are nutritious and potatoes are often cheaper.

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini is lower in calories and bananas are a more common fruit.

Start by marinating 2 lbs of beef with 2 tbsp Sofrito, 1 tbsp Ado, 1 tsp oregano, and 2 tsp minced garlic.

Mix the marinated meat well using gloves.

Heat olive oil in a large Dutch oven over medium heat.

Add the marinated beef to the pot and brown it on all sides.

In a separate bowl, prepare 16 cups of water and add 2 bay leaves, 1 packet of Sasson, and 1 tbsp beef bouillon.

Pour the broth mixture into the pot with the browned meat and bring it to a boil.

Once boiling, cover the pot and reduce the heat to low; let it cook for 45 minutes.

Prepare the vegetables: cut 2 plantains, 2 green bananas, and 2 lbs of yuca into pieces.

Slice the corn on the cob into rounds and prepare the carrots.

After 45 minutes, taste the broth and add 1 tsp of salt, adjusting to taste.

Add the prepared root vegetables and corn to the pot, mixing well.

Increase the heat to medium to bring the mixture back to a simmer.

Let it simmer for about 30 minutes, checking the tenderness of the yuca.

If desired, mash some of the roots and mix them back into the broth to thicken it further.

Once done, turn off the heat and let it sit covered until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: