SANCOCHO DE CERDO, POLLO, Y JAMON
Recipe Information
Sancocho de Cerdo, Pollo y Jamón
Cultural Context
Sancocho, a traditional stew in Puerto Rico, reflects the island's rich culinary heritage, blending influences from Taino, Spanish, and African cuisines. This hearty dish is often served during family gatherings and celebrations, symbolizing unity and warmth. While the classic version features a mix of meats, variations exist across Latin America, showcasing local ingredients and flavors.
ham
🥗Healthier: turkey ham
💰Cheaper: smoked sausage
Turkey ham reduces sodium while maintaining flavor.
yuca
🥗Healthier: sweet potato
💰Cheaper: potato
Sweet potato provides similar texture with added nutrients.
Prepare the ingredients: cut pork, chicken, and ham into bite-sized pieces.
Season the meats with salt and black pepper.
In a large pot, heat oil and add chopped onion and bell peppers, cooking for about 2 minutes.
Add garlic and the vegetable bouillon cubes, stirring well for about a minute.
Pour in 5 cups of beef broth and bring to a boil.
Add the seasoned pork, chicken, and ham to the pot and let it boil for about an hour.
Once boiling, add chopped potatoes, carrots, and plantains to the pot.
Ensure the water level is about half an inch above the contents and cover the pot.
Let it cook until all the vegetables are tender, stirring occasionally.
Serve hot, optionally with tostones on the side.
Cooking Techniques
Equipment Needed
Spice Level:
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