Sancocho is a Latin American stew that is usually served at special occasions, holidays and weekends. While each country has its own take, the recipe typically consists of hearty meats and tropical vegetables like yuca and plantains, simmered in a savory, seasoned stock. Smoked paprika and ham hocks give it a distinctive smoky flavor.
30m
PREP TIME
4hr
COOK TIME
492
CALORIES
16
INGREDIENTS
Sancocho is a Latin American stew that is usually served at special occasions, holidays and weekends. While each country has its own take, the recipe typically consists of hearty meats and tropical vegetables like yuca and plantains, simmered in a savory, seasoned stock. Smoked paprika and ham hocks give it a distinctive smoky flavor.
30m
PREP TIME
4hr
COOK TIME
492
CALORIES
16
INGREDIENTS
Ingredients 12 Servings
- 2 tablespoons vegetable oil
- 3 pounds boneless beef chuck*, trimmed and cut into 1-inch cubes
- 1 medium onion, chopped
- 1 large green bell pepper, cut into 1/2-inch cubes
- 2 McCormick® Bay Leaves
- 5 1/4 cups Kitchen Basics® All Natural Original Beef Stock
- 1 can (6 ounces) tomato paste
- 1 tablespoon McCormick® Smoked Paprika
- 2 teaspoons McCormick® Garlic Salt
- 2 teaspoons McCormick® Oregano Leaves
- 1 1/2 teaspoons McCormick® Ground Cumin
- 2 smoked ham hocks, about 1 pound
- 3 cups cubed, peeled and seeded West Indian pumpkin, (calabaza)**, 1-inch cubes
-
2 1/2
cups
cubed, peeled fresh
yuca**, 1-inch cubes
![substitution]( "substitution")
Substitutions available
- cubed thawed frozen yuca (1-inch cubes)
- 2 plantains**, cut into 1-inch pieces and peeled (about 2 1/2 cups)
- 1/3 cup chopped fresh cilantro, divided
INSTRUCTIONS
- 1 Heat oil in 6- to 8-quart Dutch oven on medium-high heat. Add beef in batches; cook 8 minutes or until beef is browned on all sides. Remove beef from pan. Set aside.
- 2 Stir onion, bell pepper and bay leaves into pan; cook and stir 5 minutes or until vegetables are slightly soft. Return beef to pan.
- 3 Stir in stock, tomato paste and seasonings; mix well. Add ham hocks, vegetables and 1 tablespoon of the cilantro. Bring to boil. Reduce heat to medium-low; cover and simmer 3 to 3 1/2 hours or until beef and vegetables are tender. Sprinkle with remaining cilantro.
NUTRITION INFORMATION
(per Serving)
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