Empire State University celebrates Hispanic Heritage Month

(SARATOGA SPRINGS, NY — September 23, 2024) Empire State University is proud to recognize Hispanic Heritage Month and celebrate the stories, traditions, and rich culture of the Latinx community.

Maria Vega, student success coordinator, shared her recipe for Sancocho, a dish with deep historical and cultural roots in Puerto Rico.

“Its root vegetables, like yautía, ñame, and pumpkin, trace back to the Taíno Indians, the island’s original people,” Vega said. “When Spanish colonizers arrived, they introduced pork and beef, which blended with the Taíno traditions. Later, African slaves brought new flavors and ingredients, such as plantains, adding more depth to the dish. This combination of Indigenous, African, and Spanish influences reflects the diverse cultures that shape Puerto Rican identity.”

Vega said sharing this recipe goes beyond the food itself, but serves as a recognition of the history and culture behind it.

“Sancocho is more than a comforting meal; it’s a reflection of resilience, shaped by colonization and the blending of cultures,” Vega said. “When we take the time to learn the cultural significance of what we eat, we connect more deeply with the people and traditions that keep these stories alive. My hope is that others approach Hispanic Heritage Month with this mindset, recognizing that behind every recipe or celebration is a history that deserves to be honored and respected.”

See the full recipe, shared by Vega, below:

Warm Up Your Fall with Sancocho: A Puerto Rican Classic!

With fall just around the corner, it’s time to cozy up with a dish that will not only warm up your belly, but it’s so good for the soul — Sancocho! This traditional Puerto Rican stew is packed with veggies, meats, and rich flavors that will transport you back to the island.

Sancocho Recipe:

Pick and choose the vegetables and meats based on your preference. Not all ingredients are necessary, as the stew can become quite large depending on the amount used. Feel free to adjust quantities depending on how many people you’re cooking for.

Ingredients:

• 2 lbs chunk beef stew meat
• 1 lb pork chops or chicken (cut into pieces)
• 1 chorizo (chopped)
• 1 yautía (malanga or taro root; peeled and cut into chunks)
• 1 ñame (yam; peeled and cut into chunks)
• 2 sweet potatoes (peeled and cut into chunks)
• 2-3 small potatoes (peeled and cut into chunks)
• 1-2 plantains (peeled and cut into chunks)
• 4-5 green bananas (peeled and cut into chunks)
• ½ small pumpkin (peeled and cut into chunks)
• ½ bag of frozen or fresh corn on the cob (cut into pieces)
• ½ bag of baby carrots
• 1 celery stalk (chopped)
• 8 cups of beef or chicken broth (water is also fine; may need more depending on number of veggies and meats)
• 1 packet of sazón
• 1 can of Goya tomato sauce
• 1-2 bay leaves
• 1 tsp dried oregano
• Salt, pepper, and adobo to taste
• 1 bunch cilantro*
• 1 onion (chopped)*
• 1 green pepper (chopped)*
• 4 garlic cloves (minced)*

*Not needed if using sofrito.

Instructions:

1. In a large pot, boil the meats in beef/chicken broth (or water).

2. Once the meats are tender, add sazón, sofrito (or cilantro, garlic, green peppers, onions),

tomato sauce, oregano, bay leaf, and season with salt, pepper, and adobo.

3. Gradually add the root vegetables, starting with the harder ones like yautía, corn on the cob,

ñame, green bananas, and plantains. Then, add the softer ones like pumpkin, celery, and

carrots.

4. Let everything simmer until the vegetables are tender and all the flavors are blended.

Serve hot with white rice on the side and enjoy! ¡Buen provecho!