Puerto Rican Sancocho

Name: Puerto Rican Sancocho
Total time: 190
Yield: 12
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 5 cloves garlic, chopped; 3 sprigs fresh cilantro, chopped; 0.25 teaspoon ground white pepper; 1 pinch dried oregano; salt to taste; 1.5 pounds beef stew meat, cut into small pieces; 2 quarts water, or as needed; 0.5 (6.5 ounce) can tomato sauce; 2 cubes beef bouillon; 1 cup chopped fresh green beans, cut into 1 1/2-inch pieces; 2 carrots, peeled and sliced; 0.33333334326744 cup chopped celery; 1 large chayote squash - peeled, cored, and sliced lengthwise; 1 (15.5 ounce) can small white beans, rinsed and drained; 0.5 head cabbage, chopped; 1 green banana, peeled and sliced into 3/4-inch pieces; 1 yellow plantain, peeled and cut into 1-inch pieces; 5 large llautias (yautias), peeled and quartered; 6 potatoes, peeled and quartered; 0.5 cup chopped peeled pumpkin; 2 ears fresh corn, sliced into 6 pieces each; 0.33333334326744 cup chopped green bell pepper

Recipe by nydiah from allrecipes.com

Dinner,Lunch 3 Hr. 10 Mins.

Ingredients

12 servings

•

3 tablespoons olive oil
•

1 large onion, chopped
•

5 cloves garlic, chopped
•

3 sprigs fresh cilantro, chopped
•

0.25 teaspoon ground white pepper
•

1 pinch dried oregano
•

salt to taste
•

1.5 pounds beef stew meat, cut into small pieces
•

2 quarts water, or as needed
•

0.5 (6.5 ounce) can tomato sauce
•

2 cubes beef bouillon
•

1 cup chopped fresh green beans, cut into 1 1/2-inch pieces

•

2 carrots, peeled and sliced
•

0.33333334326744 cup chopped celery
•

1 large chayote squash - peeled, cored, and sliced lengthwise
•

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

0.5 head cabbage, chopped
•

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

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

5 large llautias (yautias), peeled and quartered
•

6 potatoes, peeled and quartered
•

0.5 cup chopped peeled pumpkin
•

2 ears fresh corn, sliced into 6 pieces each
•

0.33333334326744 cup chopped green bell pepper

Instructions

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.