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Sancocho by Rachel Bires

Sancocho comes from Spain’s Canary Islands, and it’s one of those dishes that has been adopted around the world. It’s a major feature of national cuisines throughout Latin America. Arguably, though, it’s Puerto Rico where Sancocho is loved best. For that reason, it’s an important Hispanic contribution to American culture, and a delicious one at that.

Rachel Bires, foodie extraordinaire, sends in this Sancocho recipe, and se nos hace la boca agua. She makes her Sancocho with beef hind shank, along with the traditional root vegetables and corn on the cob. This is one super satisfying stew to spotlight for Hispanic Heritage Month.

Rumba Meats® Beef Cross-Cut Hind Shank


  • Rumba Meats® Beef Cross-Cut Hind Shank (2 packages, about 2 pounds, cut into chunks)
  • ¼ cup sofrito (homemade preferred, but store bought is fine)
  • ½ 6.5 ounce can tomato sauce
  • 3 bay leaves
  • 1 green plantain, peeled and cut into 1” pieces
  • 1 yellow plantain, peeled and cut into 1” pieces
  • 1 yuca, peeled and cut into 1” pieces
  • 1 yautia blanca (white taro), peeled and cut into 1” pieces
  • 10 ounces of calabaza (pumpkin), cut into 1” pieces
  • 1 ear of corn, sliced into 1-2” slices
  • 2 cartons of beef broth
  • A few sprigs of fresh cilantro, chopped
  • Adobo to taste


  1. Season beef with adobo, and brown in an instant pot. Once browned, remove with a slotted spoon and set aside.
  2. Add sofrito and sauté for 5 minutes.
  3. Add tomato sauce and simmer for 5 minutes.
  4. Add beef, vegetables, and bay leaves.
  5. Add broth.
  6. Close lid to instant pot and set timer for 35 minutes.
  7. Serve in a bowl with rice and sliced avocado. Garnish with cilantro.