Sancocho Recipe – Eats Now

Name: Sancocho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 2 pounds beef (preferably flank steak), cut into 3-inch hunks; 1 pound pork chops; 4 cloves garlic, chopped; 1 medium onion, chopped; 1 bunch cilantro, chopped (about 1/4 cup); 1 green bell pepper, chopped; 2 hot green peppers, chopped; 1/2 teaspoon fresh oregano; Salt and freshly ground pepper to taste; Tabasco sauce to taste; 1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces; 2 ears fresh corn, sliced into 1/2-inch rounds; 1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces; 2 green plantains, peeled and cut into 2-inch slices; 1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces; 1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces; 1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces; White vinegar to taste; White rice; About 2 to 3 ripe avocados, sliced

Servings: persons

3 quarts water
2 pounds beef (preferably flank steak), cut into 3-inch hunks
1 pound pork chops
4 cloves garlic, chopped
1 medium onion, chopped
1 bunch cilantro, chopped (about 1/4 cup)
1 green bell pepper, chopped
2 hot green peppers, chopped
1/2 teaspoon fresh oregano
Salt and freshly ground pepper to taste
Tabasco sauce to taste
1/2 pound Jamaican pumpkin (calabaza), peeled and cut into 2- to 3-inch pieces
2 ears fresh corn, sliced into 1/2-inch rounds
1 pound white or yellow Caribbean yams, peeled and cut into 2- to 3-inch pieces
2 green plantains, peeled and cut into 2-inch slices
1 pound yuca (cassava), peeled and cut into 2- to 3-inch pieces
1 pound batata (white Caribbean sweet potato), peeled and cut into 2- to 3-inch pieces
1 pound yautia (also called malanga), peeled and cut into 2- to 3-inch pieces
White vinegar to taste
White rice
About 2 to 3 ripe avocados, sliced

1
Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco.
2
Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
3
Remove the pork chops with a slotted spoon.
4
Remove the bones and return to the pan.
5
Add the pumpkin and the corn and simmer for 15 minutes.
6
Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes.
7
Taste and adjust seasonings and add vinegar and additional Tabasco, if desired.
8
Serve with white rice and avocado.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 quarts water, 2 pounds beef (preferably flank steak), cut into 3-inch hunks, 1 pound pork chops, 4 cloves garlic, chopped, and more.

Yes, Sancocho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sancocho

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