Sancocho is Puerto Rican comfort food! This is my mom's recipe that she serves with bread to soak up the delicious flavor. The mix of vegetables and herbs in this stew was influenced by Spanish Canary Island ancestors of some Puerto Rican families, then adjusted to the vegetables available in Puerto Rico, such as corn, pumpkin, and plantains.
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.
Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
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.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Many of the vegetables called for can be found in international markets. Several have alternative names. Llautia may be yautia or malanga. Chayote is a type of squash. Ñame is a popular Puerto Rican root vegetable and can be used in place of one of the potatoes.
Some cooks now add ginger root, chile pepper, cumin, and other ingredients, but I believe it destroys the original rich natural vegetable taste.
To add even more flavor use 1/2 Cup of Sofrito (Here is the Recipe)and instead of Salt us Adobo instead