Description
Puerto Rican Sancocho is a hearty and comforting stew that combines a flavorful medley of beef, chicken, pork, and a variety of root vegetables. Simmered slowly with traditional seasonings like sofrito, sazón, and adobo, this rich and satisfying dish showcases the vibrant and rustic flavors of Puerto Rican cuisine, perfect for family gatherings or cozy meals.
Ingredients
Scale
Meat
- 1 lb beef stew meat
- 1 lb bone-in chicken thighs
- ½ lb pork shoulder (optional)
Vegetables & Tubers
- 2 yautía (taro root, peeled and cut into chunks)
- 1 lb yuca (peeled and cut into chunks)
- 2 green plantains (peeled and cut into chunks)
- 2 corn on the cob (cut into thirds)
- 2 cups calabaza (Caribbean pumpkin, peeled and diced)
- 2 potatoes (peeled and diced)
Seasonings & Others
- 3 tbsp sofrito
- 1 tbsp adobo seasoning
- 1 packet sazón with annatto
- 8 cups chicken or beef stock
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
- Avocado slices (for serving)
Instructions
- Season the Meat: Season 1 lb beef chunks and 1 lb bone-in chicken thighs with adobo seasoning. If including pork shoulder, season the ½ lb of pork shoulder similarly to ensure the flavors penetrate the meat.
- Brown the Meat: Heat oil in a large stockpot over medium-high heat. Brown the beef and chicken in batches until they develop a golden crust. If using pork, brown it as well. This step adds deep flavor. Remove the browned meat from the pot and set aside.
- Sauté Sofrito and Spices: Add 3 tablespoons of sofrito to the empty pot and sauté for 2-3 minutes until fragrant. Stir in 1 packet of sazón with annatto to infuse the base with traditional Puerto Rican flavor. Return the browned meat to the pot.
- Add Stock and Simmer: Pour in 8 cups of chicken or beef stock, scraping up any browned bits from the bottom of the pot with a wooden spoon for extra flavor. Bring the mixture to a gentle simmer over medium heat.
- Add Root Vegetables and Plantains: Add the peeled and chunked yautía, yuca, and green plantains to the pot. Let the stew simmer for 15 minutes to allow these firm vegetables to begin cooking.
- Add Remaining Vegetables and Simmer: Add the diced potatoes, calabaza, and corn segments to the pot. Cover and continue to simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender and the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
- Optional—Shred Chicken: For easier serving and texture, remove the cooked chicken thighs from the pot, shred the meat off the bones, and return the shredded chicken back into the stew.
- Adjust Seasoning and Serve: Taste the stew and adjust seasoning with extra adobo or salt if needed. Ladle the sancocho into bowls and garnish with fresh chopped cilantro, lime wedges, and avocado slices. Serve warm for a comforting meal.
Notes
- Use bone-in chicken thighs for richer flavor and tenderness.
- Pork shoulder is optional but adds a wonderful depth of flavor.
- Sofrito and sazón with annatto are key traditional seasonings for authentic Puerto Rican taste.
- Ensure to peel and cut vegetables uniformly for even cooking.
- Cooking times may vary slightly depending on the size of vegetable chunks.
- Simmer gently to prevent the meat from becoming tough.
- Adjust seasoning according to taste, especially the saltiness of the stock used.
- Leftovers taste even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Puerto Rican
Keywords: Puerto Rican Sancocho, Puerto Rican stew, Caribbean soup, root vegetable stew, traditional Puerto Rican recipe
