Celebrating Hispanic Heritage Month with Jose Mendez

Fort Belvoir, Va. -

A Taste of My Childhood

I'm Jose Mendez, born and raised in Puerto Rico, and I've worked at DCAA for 15 years since earning my accounting degree. One of my fondest childhood memories is my father's sancocho. The smell of the stew simmering always filled our home with warmth, especially on rainy days. My family would gather around the table when it was ready, savoring every bite.

Now, my wife has taken on the tradition, creating her own version of sancocho that's just as delicious as my father's, but with her own unique twist. Each time we make it, the taste brings me back to those childhood moments. It's even more special now that our daughter loves it as much as I did growing up. Sancocho has become one of her favorite meals, and I know she'll carry these memories with her, just as I did.

Though the recipe has evolved, the love, warmth, and tradition it brings to our home remain the same.

Ingredients

• 1 lb beef stew meat (bone-in preferred)
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 2 tbsp sofrito
• 2 tsp adobo seasoning
• 2 tbsp olive oil
• 2 carrots, chopped
• 1 green plantain, chopped
• 1 yellow plantain, chopped
• 1 yuca, chopped
• 2 ears of corn, cut into pieces
• 1/2 cup calabaza (pumpkin), chopped
• 1/2 lb white sweet potatoes, chopped

Instructions

1. Prepare the Beef in the Pressure Cooker:

1. Turn on your pressure cooker to the sauté/brown setting.
2. Add the olive oil, chopped onion, bell pepper, and minced garlic to the cooker. Sauté until they become soft and translucent (about 5 minutes).
3. Add the beef cubes and brown them on all sides.
4. Season the beef with sofrito, 1 packet of Sazón, 1 tbsp tomato sauce. Mix well to coat the beef with the seasoning.
5. Add 6 cups of water (or beef broth) and the bay leaves and cilantro.
6. Close the lid of the pressure cooker, making sure the valve is set to the "sealing" position.
7. Cook on high pressure for 20 minutes. Allow the pressure to release naturally for about 10 minutes before releasing any remaining pressure manually.

2. Prepare the Vegetables:

1. While the beef is cooking, prepare your vegetables by peeling and chopping the plantains, yautía, squash, yucca, sweet potatoes, potatoes, cabbage and corn.

3. Combine Beef and Vegetables:

1. Once the beef is done, carefully open the pressure cooker and transfer the meat and some of the broth into a large soup pot.
2. Add all the prepared vegetables to the pot with the beef.
3. Stir in the tomato paste, additional Sazón packet (if using), and sofrito (if using). Taste and adjust the seasoning with salt as needed.
4. Add more water or broth if necessary, ensuring that all the ingredients are submerged.

4. Simmer the Sancocho:

1. Bring the sancocho to a boil, then reduce the heat to medium-low.
2. Let it simmer for about 45-60 minutes, or until all the vegetables are tender and the flavors have blended together. Stir occasionally to prevent sticking.
3. Add the chopped cilantro during the last 10 minutes of cooking.

5. Serve and Enjoy:

1. Serve the sancocho warm, with white rice and a slice of avocado on the side. Enjoy!

Tips: You can adjust the amount of liquid depending on how thick or soupy you prefer your sancocho. - If the stew is too thick, add more water or broth as needed. Enjoy your delicious Puerto Rican sancocho!

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