Sancocho Amarillo Recipes

SANCOCHO AMARILLO

Steps:

• In a pressure cooker, place oil and annatto seeds and cook, over low heat while preparing the sofrito; remove annatto seeds and discard.
• To prepare the sofrito, place the onions and peppers in a food processor and chop fine.
• After removing annatto seeds, add sofrito, cumin, turmeric, salt and pepper; increase heat to medium and cook until softened, about 5 - 10 minutes.
• Add broth, water (or bouillon cubes and water), chicken, vegetables, Recaito (or chopped cilantro), and bay leaf.
• Place cover on pressure cooker and increase heat to medium high.
• Cook until it goes psish, about 30 minutes; reduce heat to low and cook about 15 minutes more.
• Release pressure, then remove cover and check vegetables and chicken to doneness; adjust seasonings.
• Remove corn and cut into 6 rounds; garnish with green onions and fresh herb of your choice; swirl in butter, if desired and aji (Recipe #377331) or Tabasco sauce, if desired.
• NOTE: If you do not have a pressure cooker, just use a large Dutch oven with a tight fitting lid. Cook on medium high heat. It will take longer to cook and you may need to add water to maintain a goodly amount of broth.

INSTANT POT PUERTO RICAN SANCOCHO

Steps:

• Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
• Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on "more" for about 20 minutes.
• Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
• Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
• Remove beef once browned.
• Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
• Cook for a minute, stirring often.
• Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
• Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
• Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
• Once your pin drops, open the lid and stir the sancocho.
• To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).

MAMA GUILLA'S SANCOCHO RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat.
• Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
• Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
• Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
• Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
• Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
• Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
• Enjoy!