Puerto Rican Sancocho Recipe
Sancocho, a Puerto Rican beef stew made with potatoes, corn on the cob, and chayote squash, is a warm and comforting meal for cold days.
This simple, hearty mondongo with beef tripe, cassava, yam, potatoes, corn, and pumpkin is a distinctive and authentic Puerto Rican stew.
I made this sancocho when my dad died and everyone in the wake were amazed. Years later, they still remember the taste and they ask for it at any family event. Thank you for such amazing recipe.
Med-low heat did not make the onions brown in 20mins;took waxy longer. Too much salt would hv been needed , so I subbed with a Adobo 1tbs. Two little cubes were not enough of beef bouillon. Subbed with 1tbs. Small tomato sauce comes in 8oz. Original recipe located on the fresh frozen bag of Goya Bianca Sancocho blend from Wal-Mart worked best, seemed more authentic in the actual cooking steps. I used 2 bags of the mix the second time around.
I made it exactly as is printed, loved it! It reminded me growing up in Puerto Rico! I’m glad all recipes have this kind of recipes from P.R.!
This easy and flavorful Puerto Rican carne guisada, or beef stew, combines vegetables with seasonings in a slow cooker.
Featuring everything from slow-cooked pork to corn pudding, from sofrito and tostones to chicken stew, these are the Puerto Rican-inspired recipes you need to know!
Yuca, potatoes, plantains, corn, and cilantro are simmered together in a vegetarian version of sancocho, a traditional Latin American stew.