Skip to content Skip to sidebar Skip to footer
Home / puerto / recipe / rican / sancocho / soup

Puerto Rican Sancocho Soup Recipe

Post a Comment
Table of Contents [Show]

How To Make Delicious Sancocho (Soup) Como Hacer Sancocho ENGLISH Sancocho recipe, Boricua
How To Make Delicious Sancocho (Soup) Como Hacer Sancocho ENGLISH Sancocho recipe, Boricua from www.pinterest.com

Description

Puerto Rican Sancocho Soup is a hearty soup that is made with a variety of meats and vegetables. It is a popular dish in Latin America and the Caribbean. The soup is typically served on special occasions and is perfect for cold weather. The ingredients for Sancocho Soup vary by region, but the soup usually includes beef, chicken, pork, yucca, plantains, corn, and other vegetables. The soup is typically served with white rice and avocado.

Prep Time

The prep time for Sancocho Soup is approximately 30 minutes.

Cook Time

The cook time for Sancocho Soup is approximately 2 hours.

Ingredients

  • 1 lb beef chuck, cut into 1-inch pieces
  • 1 lb chicken thighs, cut into 1-inch pieces
  • 1 lb pork shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 green bell peppers, chopped
  • 2 tomatoes, chopped
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 bay leaves
  • 6 cups water
  • 1 lb yucca, peeled and cut into 1-inch pieces
  • 2 plantains, peeled and cut into 1-inch pieces
  • 2 ears of corn, cut into 1-inch pieces
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • White rice, for serving

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Wooden spoon

Method

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add beef, chicken, and pork to the pot and cook until browned on all sides, about 10 minutes.
  3. Add onion, garlic, green bell peppers, and tomatoes to the pot and cook until vegetables are soft, about 5 minutes.
  4. Add salt, pepper, cumin, oregano, and bay leaves to the pot and stir to combine.
  5. Add water to the pot and bring to a boil.
  6. Reduce heat to low and simmer for 1 hour.
  7. Add yucca, plantains, and corn to the pot and simmer for an additional hour, or until vegetables are tender.
  8. Remove bay leaves from the pot and discard.
  9. Garnish with chopped cilantro and sliced avocado.
  10. Serve with white rice.

Notes

  • If you cannot find yucca, you can substitute with potatoes.
  • If you cannot find plantains, you can substitute with sweet potatoes.
  • You can use any combination of meats you prefer.
  • You can adjust the amount of water to your liking. If you like a thicker soup, use less water.
  • You can add hot sauce or chili peppers for extra spice.

Nutrition Info

  • Calories: 420
  • Fat: 19g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 33g

Recipe Tips

  • You can make this soup ahead of time and reheat it when you are ready to serve.
  • You can freeze any leftovers for up to 3 months.
  • Make sure to cut the meat and vegetables into similar sizes to ensure even cooking.
  • Use a large pot or Dutch oven to ensure that all the ingredients fit comfortably.
  • Don't be afraid to adjust the seasoning to your liking.

Enjoy your delicious and hearty Puerto Rican Sancocho Soup!


Post a Comment for "Puerto Rican Sancocho Soup Recipe"