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As a Puerto Rican who grew up eating sancocho, I know how to make it the authentic way. Sancocho is a flavorful, soulful, hearty soup that is incredible year-round. It’s my favorite soup when I want a rich and cozy warm bowl of flavor or when I’m feeling under the weather.
Sancocho is a hearty stew made with several kinds of meat, root vegetables, plantains, corn and calabaza, all simmered low and slow until the calabaza melts into a rich, golden broth. My sancocho recipe uses a sofrito base, at least three meats and plenty of root vegetables, and it tastes even better the next day.
Table of Contents
- What is Sancocho?
- Sancocho Variations
- Vegetables to Use When Making Sancocho
- Meats to Use When Making Sancocho
- What meat should I use for my Sancocho?
- Where to Find the Ingredients
- My TOP Tips for making the PERFECT Sancocho
- How to Make Sancocho (Step- by- Step)
- What to Serve with Sancocho
- Sancocho FAQs
- Let’s make Sancocho with @THEMOODYFOODY Toni Chapman
- Sancocho Recipe
What is Sancocho?
Sancocho, often called “Seven Meat Soup,” is a hearty and beloved dish from the Caribbean diaspora. Typically featuring up to seven types of meat along with a variety of root vegetables, my Puerto Rican sancocho recipe is rich and bursting with vibrant Latin flavors. While Sancocho is enjoyed across the Dominican Republic, Colombia, Cuba, and Venezuela, each region adds its unique twist to this incredible soup, making it a true Latin food favorite.
Sancocho is great for special occasions and holidays or as an easy weeknight meal on cold winter days.
Sancocho Variations
Every family and every island makes sancocho a little differently. Here are a few versions you might see:
- Sancocho de siete carnes: The famous “seven meat” version, loaded with up to seven different meats for special occasions.
- Sancocho de pollo: A lighter, quicker version made with chicken only.
- Fish or seafood sancocho: Common in coastal areas, made with firm fish in place of meat.
- My version: At least three meats, a mix of root vegetables, and calabaza for that signature golden broth.
Vegetables to Use When Making Sancocho
Mix it up! You can use yuca, pumpkin, potato, malanga, yam, corn, carrot, and green plantain. Play around with it! But I recommend using at least three root vegetables.
- PUMPKIN (mandatory)– This is a mandatory ingredient for making sancocho because it helps with color and flavor. If you cannot find Pumpkin or (Calabaza), you can also use butternut squash.
- MINI CORN EARS- I love using fresh corn; it’s one of the best vegetables to add to sancocho and the easiest to find.
- POTATO- If you can’t find other exotic ingredients, you can use potato!
- SWEET POTATO or BATATA- This is amazing addition to your sancocho because it adds a buttery sweetness!
- GREEN PLANTAIN– This is a starchy root vegetable that thickens your soup and adds flavor
- YELLOW PLANTAIN– I love adding yellow plantain to my sancocho because its sweet
- YUCA– One of the best veggies for sancocho! Fresh yuka is creamy and thick!
- CARROT- Carrots are easy to find and a great addition to sancocho.
Meats to Use When Making Sancocho
You can use different meats! I like to use goat, ribs, beef, chicken, pork, and sausage, but use what you have! I recommend using at least three meats.
What meat should I use for my Sancocho?
- BONE IN RIBS – I love using ribs in this recipe! The bones add so much flavor!
- STEWED BEEF CUBES – Make sure you use chuck beef or stewing beef for this recipe! Avoid using steak or a tender cut of beef, as it will break down too quickly.
- STEWED PORK RIBS – Use any pork suitable for stews, usually cut into cubes at the grocery store.
- BONE IN CHICKEN– A whole chicken cut up is my favorite! Use what I call “butt pieces” of chicken—the back, legs, wings, etc. Avoid using the breast for this recipe.
- GOAT MEAT- This is a great meat to add to Sancocho because it slow-cooks!
- OXTAIL – Are you an oxtail lover? Well, lucky you! You can totally add a few pieces to your sancocho! The fatty meat makes it so delicious.
- DOMINICAN SAUSAGE – Sausage is a great addition to this soup! Use a Hispanic sausage for the best results.
IMPORTANT INFO
Where to Find the Ingredients
If you live in a Caribbean or Hispanic area, you can easily find these ingredients. However, depending on where you live, it may be more challenging to locate them. Use any ingredients you can find; include at least three types of meat and vegetables.
For example, you can make a simple sancocho using pumpkin, potatoes, corn, chicken, pork, and beef.
The more veggies and meats, the better, but use what you have and what you can find.
My TOP Tips for making the PERFECT Sancocho
ALLOW YOUR MEAT TO MARINATE- Marinate your meat for at least one hour, but up to overnight is best. Allowing the spices to penetrate into the meat makes a huge difference.
USE A LARGE POT- I recommend cooking sancocho in a large caldero (6 quart or larger) or a large Dutch oven so you have enough space for all of your meat and veggies to cook evenly.
TAKE YOUR TIME—This traditional soup is a labor of love! Trust me, it’s worth it in the end. The flavors take time to develop, and it’s a lot of food to cook! Follow the recipe closely and take your time.
FREEZE THE LEFTOVERS– I love using these 16-ounce deli cups to store my extra sancocho because they are easy to reheat and are the perfect serving size for 1!
How to Make Sancocho (Step- by- Step)
1. Start by Cleaning, Peeling and Cutting Vegetables.
Peel and cut your vegetables into 2″ cubes
2. Prepare and season your meat
Clean and cut your meat, then season your meat.
3. Make your base, and sear your meat
In a large caldero or Dutch oven, add sofrito, tomato sauce, and Sazon and mix. Then sear your meats, and add in chicken broth.
4. Allow your soup to simmer, and add your meats and veggies in gradually
You should gradually add your meats, starting with the tougher meats and veggies and then moving on to the faster-cooking meats and veggies. This whole process takes about 2 1/2 hours.
Chef’s Kiss
As your water reduces, you’ll need to add more. Taste your broth and add more adobo if needed.
What to Serve with Sancocho
Sancocho is a full meal on its own, but here is how I like to round out the table.
- White rice: A must. Spoon it right into your bowl, or try my arroz con gandules.
- Something crispy: Tostones are perfect for dipping into the broth.
- Avocado: A few slices on the side add a cool, creamy bite.
- For a bigger feast: Serve it alongside my pernil or rabo guisado.
Sancocho FAQs
Can I freeze sancocho?
Yes. Let it cool completely, then freeze it in airtight containers for up to 3 months. I love 16-ounce deli containers because each one is a single serving. Thaw overnight in the fridge and reheat on the stove.
What can I use instead of calabaza?
Butternut squash is the best substitute. It melts into the broth the same way and gives the soup its golden color.
How many meats do I need?
Traditionally sancocho can have up to seven, but I recommend at least three. Mix tougher cuts like beef, ribs or goat with quicker-cooking chicken.
How long does sancocho last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day.
Can I make my own sofrito?
Yes, and I recommend it! Try my Abuela’s Green Sofrito.
Let’s make Sancocho with @THEMOODYFOODY Toni Chapman
If you’re a fan of Puerto Rican dishes, I highly recommend making my Pernil or my coquito!
Sancocho
Equipment
- 1 large pot preferably a Caldero
Ingredients
- 3 pounds mixed meat I use chicken, beef and ribs, but almost any meat works. See the meat guide above.
- 1/4 cup fresh sofrito
- 1/4 cup tomato sauce I use Goya
- 2 teaspoons sazón for the sofrito and tomato sauce base
- 2 tablespoons oil
- 1 large yuca cut into 1-inch pieces
- 1 large green plantain cut into 1-inch pieces
- 1 unripe yellow plantain cut into 1-inch pieces
- 2 yellow potatoes cut into 1-inch pieces
- 2 ears corn cut into 1-inch pieces
- 1 large carrot cut into 1-inch pieces
- 1 cup calabaza (pumpkin) cut into 1-inch pieces, or butternut squash
- 1 malanga peeled and cut into 1-inch pieces
- 1 yam (ñame) peeled and cut into 1-inch pieces
- 2 bay leaves
Spices to Season the Meat
- 1 packet sazón
- 1 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
For the Broth
- 32 ounces chicken broth or water plus 1/2 teaspoon chicken bouillon per cup
- 6 to 8 cups water added gradually as the liquid reduces
- 1 bunch cilantro
- 1 bunch culantro
- salt or adobo to taste
Instructions
- Season the meat: Season the meats with the sazón, adobo, garlic powder, oregano, black pepper, onion powder and chicken bouillon. Marinate for at least 1 hour, or overnight in the fridge for the most flavor.
- Build the base: Heat the oil in a large caldero or Dutch oven (6 quarts or larger) over medium heat. Add the sofrito, tomato sauce and sazón and stir with a wooden spoon until fragrant.
- Sear the tougher meats: Add the tougher meats first, like beef, ribs, pork, goat or oxtail. Sear on high heat for 4 to 5 minutes, then flip. Save the chicken for later.
- Simmer the meat: Pour in the chicken broth until it just covers the meat. Cook over medium-low heat for about 45 minutes, until the beef and pork are fork tender.
- Add the root vegetables: Add the yuca, corn, green and yellow plantains, malanga, yam, carrot, potatoes, bay leaves, cilantro and culantro. Add water as needed so everything stays covered. Cook on low heat for 1 hour.
- Add the calabaza and chicken: Stir in the calabaza and chicken, adding more water as needed to keep everything covered. Simmer on low for another 45 minutes, until the meat and vegetables are tender. The calabaza should get so soft it melts into the soup and turns it a bright golden color.
- Season to taste: Taste the broth and add more salt or adobo if needed.
- Serve: Serve hot with white rice.
Notes
- Marinate ahead: The longer the meat marinates, the more flavor it has. Overnight is best.
- Keep it covered: As the broth reduces, add water a little at a time and taste as you go.
- Calabaza is a must: It gives sancocho its color and body. Butternut squash is the best substitute.
- Use what you have: Aim for at least three meats and three root vegetables.
- Freeze the leftovers: Sancocho freezes beautifully in 16-ounce deli containers, the perfect single serving.
Saw you posted this and was looking for a new recipe to try this weekend. This was perfect rainy day dish. It was so good, I just ate it all day yesterday.
Love your recipes and this sancocho one is phenomenal. Brought back some memories
My grandmother recently passed away and I’ve been struggling immensely. Nothing would bring me more comfort that her delicious food. This sancocho is almost reminiscent of her. Thank you for sharing and helping me keep my senses in harmony with my memories ♥️
This recipe is easy to follow and came out delicious. I did change a couple of things for my preference but it was finger licking good. A must try!!!
So delicious!! Love how easy it was to follow & it tasted AMAZING! Thank you for sharing!
This receipe was so easy to follow and the results were AMAZING! I’ve made this about 3 times now. Thank you. I am looking forward to tryng so many other receipes on your page.
10/10 !!! This recipe along many others have been a blessing 🙌. I cooked for my boyfriend with many of your recipes and he loved every single one ! This one though hit every taste bud! Not only do I love sancocho I can proudly say I made it with your help! Thank you so much for sharing these wonderful reciepes , I enjoying cooking way much more now because I know it will be amazing each time ! ❤️🙌
This recipe rocks!! I’ve already made it twice this past week. Super authentic, it has taken me some time to find a Sancocho recipe my family and I liked, and this is the one! Thank you so much for sharing!
P.S. : add some lemon to taste when serving. Gives it that little extra flavor
Wonderful recipe and well explained. Except for the over abundance of cilantro and recaí, everything else 👌👌👌👌 I think a lot of ppl think more cilantro and culantro is better. It is not. It’s an acquired taste. Ppl get desensitized to its strong flavor. With the fresh sofrito is more than enough. That’s how the best places make it. 💕💕💕💕 Good recipe and explanation!
this was so amazing and so easy to follow! DELICIOUS