Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Sancocho
Getting reviews...
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 522
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 67 milligrams
- Sodium
- 2594 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 5 grams
- Sugar
- 19 grams
- Protein
- 28 grams
Sancocho is a hearty soup or stew popular throughout Latin America and the Caribbean featuring a mix of meat and starchy vegetables. The distinctive flavor profile is built on a foundation of sofrito and sazón, creating a deeply savory and wonderfully aromatic broth. Every family has their own take on the dish, but a Puerto Rican version like this one typically contains corn on the cob, a variety of tubers, squash, green bananas, meat and recaíto (Puerto Rican sofrito). This sancocho is one of the first recipes my grandmother taught me to cook, a dish she made during the winter months and especially when anyone was under the weather. Her version always featured dumplings made with green bananas or plantains similar to those in this recipe.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 522
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 67 milligrams
- Sodium
- 2594 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 5 grams
- Sugar
- 19 grams
- Protein
- 28 grams
Ingredients
Recaíto (Puerto Rican Sofrito):
Sazón:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Toss the beef with 1 tablespoon salt and a few grinds black pepper. In a large Dutch oven or pot, heat the vegetable oil over high heat until almost smoking. Sear half of beef in an even layer until mostly browned, stirring occasionally, 1 to 2 minutes. Transfer the beef to a bowl or plate with a slotted spoon and repeat with remaining beef.
- Turn the heat to low and add the recaíto, gently scraping up any browned bits on the bottom of the pot. Return the beef to the pot and add the plantain, yuca, yautia and 2 teaspoons of sazón. Toss to coat then add the beef broth, 2 cups water, the bay leaf, 1 tablespoon salt and a few grinds of black pepper. Bring to a boil, then turn the heat to low for a gentle simmer. Cook, covered, until the vegetables begin to soften, about 30 minutes.
- While the sancocho simmers, make the green banana dumplings. Peel the green bananas and place them in a bowl of water to prevent browning. Drain the bananas and grate them on the fine holes of a box grater into a medium bowl. Add the flour, the remaining 1 teaspoon of sazón and 1 teaspoon salt. Mix until just combined.
- Remove the bay leaf. Add the squash, salchichón and corn to the stew and stir. Scoop 1 tablespoon at a time of the dumpling batter into the simmering sancocho. Do not stir after the dumplings have been added to prevent them from breaking apart. Cover the stew and simmer until all vegetables are tender and the dumplings are cooked through, about 15 minutes. Season to taste with salt. Serve with rice and/or slices of pan de manteca if using.
Recaíto (Puerto Rican Sofrito):
Yield:
Makes about 4 cups.
- Combine about half of the onions, bell peppers, ajicitos, garlic cloves, culantro and cilantro in a food processor and process until well combined and mostly smooth, about 20 seconds. Transfer the recaíto to a medium bowl and repeat with the remaining half of the ingredients. Stir both batches together until combined. Use the recaíto immediately or store it in the fridge for up to 4 days. You can also pour it into ice-cube trays and pop them in the freezer until solid; transfer the frozen cubes to a resealable freezer bag and freeze for up to 6 months.
Sazón:
- Mix the achiote, garlic powder, granulated onion and cumin together until combined. Store in an airtight container in cool dark place for 4 to 6 months.
Cook’s Note
You may want to wear gloves while peeling the plantains and green bananas as the peels tend to stain skin.
