Sancocho is more than just a dish in Puerto Rico; it’s a cultural cornerstone that warms both the stomach and the soul. This hearty stew, often described as a celebration of flavors, reflects the island’s rich culinary heritage and diverse influences. Traditionally made with a variety of root vegetables, plantains, corn, and an assortment of meats, sancocho is a prime example of Puerto Rican comfort food.
In Puerto Rican households, sancocho is often prepared for special occasions, family gatherings, or as a remedy for cold, rainy days. It’s a dish that brings people together, symbolizing community and connection. The ingredients reflect the island’s agricultural bounty, blending indigenous Taino staples with African, Spanish, and other culinary influences that have shaped Puerto Rican cuisine.
Beyond its nutritional and flavorful appeal, sancocho carries a sense of nostalgia and belonging. Many Puerto Ricans associate the dish with fond memories of their abuelas (grandmothers) in the kitchen, filling the house with the enticing aroma of simmering herbs and spices. It’s also a favorite after long nights of celebration, considered the perfect meal to restore energy and spirits.
In essence, sancocho is more than just food; it’s an edible representation of Puerto Rican identity and the enduring power of tradition. A single bowl tells the story of resilience, warmth, and the enduring spirit of a culture that takes pride in its flavors and heritage.
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 yellow onion chopped
- 1/3 cup green pepper chopped
- 1/3 cup chopped celery
- 4 ajies dulce; seeded and minced
- 5 sprigs of cilantro chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 medium tomatoes cored and chopped
- 4 quarts water or 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 West Indian Pumpkin or substitute with butternut squash, peeled and cubed into 1-inch pieces
- 2 medium potatoes scrubbed clean and quartered
- 1 large chayote peeled, cored, and diced into 1-inch pieces
- 1 large yautia peeled and cubed into 1-inch pieces
- 1 small yuca peeled and cubed into 1-inch pieces
- 2 ears of white corn cleaned and sliced into 6 parts each
Instructions
- In a large caldero, over low-to-medium heat, combine olive oil, garlic, and onions, stir until beef is brown on all sides and onions begin to caramelize
- Fold in chopped pepper, celery, aji dulce, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock
- Bring to a boil and simmer for 30 minutes or so, then cook on high until 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
- You might need to add a bit more water to get it just the way you like it. Sancocho is a thick soup.
