It’s Sabroso Saturday (Translation: Tasty Saturday)! The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health!
This week’s recipe is a request from one of my Twitter followers, who wanted an authentic Puerto Rican Sancocho recipe.
Sancocho is a type of stew found in many Caribbean and Latin countries. Recipes vary based on location. Puerto Rican Sancocho is usually made from chicken, beef, or pig’s feet.
Sancocho is a great when you just want a hearty no fuss stew or on a cold winter day.
As a child, my padrasto/stepfather, Mario, made Sancocho de patitas or pig’s feet sancocho. Sadly, he passed away in 1994 and we lost many of his “famous” and sabroso/tasty homemade recipes, including the Sancocho de Patitas recipe. The below recipe was given to me by my sister, Margarita. It is made with beef not pork feet. I have to admit I don’t know if she created the recipe or used a cook book so I can’t give full credit yet.* She’s currently moving and could not get back to me by the time of posting. I will update the post when she does.
Puerto Rican Sancocho
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces
- 1/3 cup chopped yellow onions
- 1/3 cup chopped green pepper
- 1/3 cup chopped celery
- 1 teaspoon minced fresh ginger-root
- 1 chili pepper; seeded and minced
- 5 sprigs of cilantro, chopped
- 1/4 teaspoon ground cumin
- 1 teaspoon pulverized rock salt
- 1/4 teaspoon ground white pepper
- 1/3 cup Burgundy wine
- 4 medium tomatoes, cored and chopped
- 4 quarts beef stock
- 2 green bananas, peeled and slice into 1-inch pieces
- 1 yellow plantain, peeled and sliced into 1/2-inch pieces
- 1 medium sweet potato (1/2 pound), diced into 1-inch pieces
- 1/2 pound butternut squash, peeled and cubed into 1-inch pieces
- 3 medium new potatoes, scrubbed clean and quartered
- 1 large chayote, peeled, cored, and diced into 1-inch pieces
- 2 ears of corn, cleaned and sliced into 6 parts each
How to make it
- 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.
- Cook down until stock is reduced by half.
- Stir beef, then fold in all the remaining vegetables and beef stock.
- Continue to cook until meat is tender and the vegetables soft.
- Serve alongside fresh bread and white rice.
*UPDATE: My sister discovered this recipe online. She can’t recall which site so if you happen to discover it or know which one, please let me know so I can give credit where credit is due!
Do you have a Sabroso Saturday recipe you would like to share? It’s easy!
If you are a blogger, you can share any sabroso/tasty recipe you have posted this week on your blog by adding a DIRECT link to it below.
If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina (AT) latinaonamission.com with “Sabroso Saturday” in the Subject line. If I am able to make it at home and my family enjoys it, I will feature it!
Readers can view linked-up recipes by clicking on the recipe names below.
Enjoy & have a healthy Sabroso Saturday!