Puerto Rican Sancocho

Ingredients

3 tablespoons olive oil

1 large onion, chopped

5 cloves garlic, chopped

3 sprigs fresh cilantro, chopped

¼ teaspoon ground white pepper

1 pinch dried oregano

salt to taste

1 ½ pounds beef stew meat, cut into small pieces

water to cover

½ (6.5 ounce) can tomato sauce

2 cubes beef bouillon

1 cup 1 1/2-inch cut fresh green beans

2carrots, peeled and sliced

⅓ cup chopped celery

1large chayote squash – peeled, cored, and sliced lengthwise

1 (15.5 ounce) can small white beans, rinsed and drained

½ head cabbage, chopped

1green banana, peeled and sliced into 3/4-inch pieces

1yellow plantain, peeled and cut into 1-inch pieces

5large llautias (yautias), peeled and quartered

6potatoes, peeled and quartered

½ cup chopped peeled pumpkin

2 ears fresh corn, sliced into 6 pieces each

⅓ cup chopped green bell pepper

Directions

Step 1

Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.

Step 2

Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.

Step 3

Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Cook's Notes:

Many of the vegetables can be found in the International Markets. Several have alternative names. Llautia may be Yautia or Malanga. Chayote is a type of squash.

Name, a root vegetable, can be used in place of 1 of the potatoes.

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