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5 from 13 votes

Sancocho

Sancocho is a hearty, flavorful, and delicious hispanic stew made with a variety of meats and vegetables. It's great for weeknights or holidays and special occasions!
Prep Time30 minutes
Cook Time2 hours 21 minutes
Total Time2 hours 51 minutes
Course: Main Course, Side Dish
Cuisine: Caribbean, Hispanic, Puerto Rican, Spanish
Keyword: puerto rican, Sancocho
Servings: 8

Equipment

  • 1 large pot preferably a Caldero

Ingredients

  • 3 pounds mixed meat I use chicken, beef, ribs. But you can add almost ANY meat! See notes above
  • ¼ cup fresh sofrito
  • 1/4 cup Goya tomato sauce
  • 1 large carrot cut into 1"pieces
  • 1 large yuca cut into 1" pieces
  • 1 large green plantain cut into 1" pieces
  • 2 yellow potatoes cut into 1" pieces
  • 2 heads corn cut into 1" pieces
  • 1 unripe yellow plantain cut into 1" pieces
  • 1 cup calbaza cut into 1" pieces
  • 2 teaspoons Sazon for the sofrito & tomato sauce base

Spices to season the meat

  • 1 packet Sazon
  • 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 boullion

For the Broth

  • 32 ounces chicken broth if using water, add in 1/2 tsp of chicken bouillon powder to each cup of water
  • 6-8 cups water adding gradually as liquid reduces
  • a bunch cilantro
  • a bunch culantro
  • more salt or adobo to taste

Instructions

  • Season the beef, chicken and pork with Sazon, adobo, garlic powder, oregano, pepper, onion powder, and chicken bouillon. Let it marinate for at least 30 minutes.
  • Heat oil in a large caldero over medium heat, then sauté the sofrito, tomato sauce, and Sazon, stirring with a wooden spoon.
  • Start by adding your tougher meats to the pot (Goat, Pork, Ribs, Oxtail etc). Sear the meat on high heat for 4-5 minutes and flip.
  • Then, pour chicken broth into the pot, ensuring the liquid just covers the meat. Cook over medium-low heat for about 45 minutes or until the beef and pork are fork tender.
  • Next, add yuca, corn, green plantain, malanga, yam, carrots, potatoes, bay leaf, and cilantro. Add more water if needed to ensure all meat and veggies are covered. Cook on low heat for 1 hour.
  • Add pumpkin (calabaza) and chicken. Add more liquid as needed so the meat is covered. Let the sancocho simmer on low heat for another 45 minutes, or until all the vegetables and meat are tender. The pumpkin should be so soft that it absorbs into the soup, giving it a bright yellow color.
  • Check the seasoning and adjust as needed. Add more salt or adobo if needed.
  • Serve with white rice.