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Puerto Rican "Sancocho"- Sancocho Puertorriqueño     
by Cuban Chef

Sancocho Puertorriqueño               Serves: 4  

Notes: A traditional hardy Puerto Rican recipe

In a big soup pot, boil the water with 1/2 Tbs. of salt. Add the garlic, onions, sweet pepper, green pepper, tomato, and corn slices to the pot along with the recao leaves and the beef. Cooked uncovered and let it boil for about 15 minutes. Then add the remaining ingredients (vegetables, tomato sauce, and 1/2 Tb. salt). Mix well and cook in high until it boils. Cover and simmer in medium high for 45 minutes until the meat is tender and the vegetables are soft.


1 lb. beef short ribs
6 cups water
1 Tbs. salt or to taste
2 garlic cloves
1 small onion
1 habanero or sweet  pepper, chopped
1/2 green pepper
1 tomato
2  recao leaves (alternative cilantro)
1-2 ears of corn (sliced into 4 to 6 parts)
1/2 lb. yautía (taro root)
1/4 lb. batatas (sweet potatoes)
1/4 lb. calabaza (pumpkin or butternut squash)
1/4 lb. potatoes, peeled and cut into 2-inch long pieces
1/4 lb. ñame (yam)
1 green plantain
2 ripe (yellow) plantains
1/4 cup tomato sauce

Serve with French bread

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