Description
Puerto Rican Sancocho is a vibrant and hearty stew that brings warmth and comfort to any dining table. This one-pot meal showcases an array of tender meats, including beef and chicken, combined with a variety of flavorful root vegetables. The rich broth, enhanced by aromatic spices and sofrito, makes this stew not only satisfying but also incredibly delicious. Perfect for family gatherings or cozy dinners, Puerto Rican Sancocho is sure to become a favorite in your home.
Ingredients
Scale
- 1 lb beef stew meat
- 1 lb bone-in chicken thighs
- ½ lb beef shoulder (optional)
- 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
- 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 and avocado slices for serving
Instructions
- Season the beef chunks and chicken thighs with adobo seasoning.
- In a large stockpot over medium-high heat, brown the seasoned meat in batches until golden; remove from pot.
- Sauté sofrito in the same pot for about 2–3 minutes until fragrant; add sazón.
- Pour in stock while scraping the bottom of the pot; bring to simmer.
- Add yautía, yuca, and plantains; cook for about 15 minutes.
- Stir in potatoes, calabaza, and corn; cover and simmer for another 30–40 minutes.
- Optional: Shred chicken before serving.
- Adjust seasoning as needed; ladle into bowls and garnish with cilantro, lime wedges, and avocado slices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stewing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg