Sancocho
Nothing better than a steamy bowl of Sancocho. Made with root vegetables that make a hearty stew.
Servings: 10
Calories: 301kcal
Ingredients
- 3 tablespoons achiote oil
- 1 pound beef stew meat
- ½ onion
- ¼ green pepper
- 3 bay leafs
- ½ cup sofrito
- ½ cup tomato sauce
- ¼ cup recao about 3 whole leaves
- 1 ½ teaspoon sazón
- 1 teaspoon adobo
- 1 ½ teaspoon salt
- ¼ teaspoon ground thyme
- 3 garlic cloves
- 2 green plantain
- 1 pound yuca (cassava) about 2 pieces
- 1 pound yautia (taro)
- 2 corn cobs
- ½ pound Kent pumpkin
- 1 pound potato
- ½ pound carrots
- 10 cups water
Instructions
Cooking the meat
- In a large Dutch oven over high heat add your achiote oil. Add your meat and brown for 6 minutes while stirring occasionally. Add the onion, garlic, green pepper and cook for about 2 minutes.
- Now add the tomato sauce, sofrito, recao, sazón, adobo, salt, ground thyme. Stir and cook for another 2 minutes. Add 6 cups of water, stir and cover. Cook for 30 minutes.
Cooking the vegetables
- To save time, cut your vegetables while the meat is cooking. Peel the plantains, yuca, yautia, pumpkin, potatoes and carrots. Roughly cut the vegetables into 1 inch cubes. Cut the corn into 6 pieces each or less if you want bigger pieces of corn.
- Last, add your chopped vegetables and the 6 cups of water left. Stir and cook for 30 minutes. Stir occasionally to avoid the vegetables sticking to the bottom of your pan. Serve and enjoy right away.
Nutrition
Calories: 301kcal | Carbohydrates: 47g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 28mg | Sodium: 568mg | Potassium: 983mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5839IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 4mg
