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.

PUERTO RICAN SANCOCHO

Steps:

• 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 pot 3/4 full; add tomato sauce and beef bouillon.
• 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.

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!