Sancocho Recipe - NYT Cooking - The New York Times

Sancocho Recipe - NYT Cooking - The New York Times


Sancocho Recipe - NYT Cooking - The New York Times

Posted: 22 Mar 2021 04:32 PM PDT

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis — such as after a hurricane — and made with whatever you have on hand.

Featured in: Von Diaz's Essential Puerto Rican Recipes. 

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