Mari's Puerto Rican Sancocho | Mari’s Cooking

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

yucca

🥗Healthier: sweet potato

💰Cheaper: potato

Sweet potato offers similar texture and flavor.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat and cost-effective.

sausage

🥗Healthier: lean turkey sausage

💰Cheaper: ground beef

Lean turkey sausage reduces calories while maintaining flavor.

Cut 1.5 pounds of chuck roast into chunky pieces.

Drizzle olive oil in a large caldero and add spices (Loris casso seasoning and onion powder) to the beef, mixing well.

Heat the caldero over high heat until hot, indicated by water dancing on the surface.

Sear the beef in batches until golden brown on the top and bottom, avoiding overcrowding.

Remove the seared beef and set aside; add more oil if needed.

Add 2 oz of Sofrito and 6 oz of tomato sauce to the caldero, along with 5 smashed garlic cloves, 2 bay leaves, and 1/2 green pepper; stir until fragrant.

Return the beef and its drippings to the caldero, along with the sautéed ham.

Add enough water to cover the ingredients and a little extra, about 3/4 full.

Stir in one packet of sazon and one packet of beef bouillon; bring to a boil.

Cover with a lid slightly ajar and reduce heat to medium-low; braise for about 2 hours until the meat is tender.

Prepare the root vegetables by peeling and chopping them into chunky pieces, soaking in salted water to prevent browning.

After 2 hours, add the root vegetables to the caldero, ensuring they are submerged in the broth.

Boil the vegetables for an additional 30 minutes until tender.

Cooking Techniques

Equipment Needed

Spice Level: