Nov

13

Sabroso Saturday: Puerto Rican Sancocho Recipe

by Migdalia Rivera

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!

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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.

Metropol Restaurant, San Juan PR

Puerto Rican Sancocho  

Ingredients

  • 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

  1. In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions.
  2. Stir until beef is brown on all sides and onions begin to caramelize.
  3. Fold in chopped pepper, celery, ginger-root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock.
  4. Cook down until stock is reduced by half.
  5. Stir beef, then fold in all the remaining vegetables and beef stock.
  6. Continue to cook until meat is tender and the vegetables soft.
  7.  Serve alongside fresh bread and white rice.

¡Buen provecho!

*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!

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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!

About the Author

Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and 2 Australian Shepherds. When not blogging, or chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media.

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