Puerto Rico − Sancocho

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Puerto Rico − Sancocho to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Puerto Rico − Sancocho, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 1−1/2 pounds top round beef, cubed into 1−1/2−inch pieces
• 1/3 cup chopped yellow onions
• 1/3 cup chopped green pepper
• 1/3 cup chopped celery
• 1 teaspoon minced fresh ginger root
• 1 chili pepper; seeded and minced
• 5 sprigs of cilantro, chopped
• 1/4 teaspoon ground cumin
• 1 teaspoon pulverized rock salt
• 1/4 teaspoon ground white pepper
• 1/3 cup burgundy wine
• 4 medium tomatoes, cored and chopped
• 4 quarts beef stock
• 2 green bananas, peeled and slice into 1−inch pieces
• 1 yellow plantain, peeled and sliced into 1/2−inch pieces
• 1 medium sweet potato (1/2 pound), diced into 1−inch pieces
• 1/2 pound butternut squash, peeled and cubed into 1−inch pieces
• 3 medium new potatoes, scrubbed clean and quartered
• 1 large chayote, peeled, cored, and diced into 1−inch pieces
• 2 ears of white corn, cleaned and sliced into 6 parts each

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a preheated kettle over low−to−medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to clear

Step 2: Technique & Execution

Fold in chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock

Step 3: Technique & Execution

Cook down until stock is reduced Stir beef, then fold in all the remaining vegetables and beef stock

Step 4: Technique & Execution

Continue to cook until meat is tender and the vegetables soft

Step 5: Technique & Execution

Puerto Rico − Sancocho 50