Go Back
–+ servings
Bowl of Puerto Rican sancocho with beef, chicken, corn, carrots and plantains, served with white rice, avocado and lime
Print Recipe
5 from 13 votes

Sancocho

A rich, hearty seven meat soup made with tender meats, root vegetables, plantains and calabaza, simmered low and slow until the broth turns golden. The ultimate cozy bowl.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Marinate1 hour
Total Time4 hours
Course: Main Course, Soup
Cuisine: Caribbean, Puerto Rican
Keyword: Sancocho, sancocho de siete carnes, sancocho recipe, seven meat soup
Servings: 8

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.