Hearty Sancocho Recipe

Content… What Is Sancocho? Recipe Ingredients How to Make It Recipe Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Soul-Warming Stew Recipes to Try Watch How to Make It

What Is Sancocho?

The Spanish verb sancochar (to cook in liquid) is a traditional way of making almost any stew. Soups and stews are staples in several Latin American countries, like the Dominican Republic, Colombia, Cuba, and Puerto Rico. Sancocho enjoys several variations, but the main ingredients are meat, broth, vegetables, and tubers. Latins often serve this hearty stew on special occasions and holidays.

Recipe Ingredients

This recipe is the Puerto Rican sancocho with my own spin for a mighty fine comfort food. 😉 Dominican sancocho is almost identical but without the sofrito.

1. Meat – You can add whatever meat you prefer. However, chicken, beef, and Andouille sausage provide excellent layers of meaty flavor.
2. Sofrito is a staple Puerto Rican seasoning with finely chopped and sauteed bell peppers, garlic, onion, cilantro, and tomatoes.
3. Spices, including cumin, oregano, paprika, and sazon, give you a fantastic flavor explosion.
4. Broth – You can use water to thin the sauce a little, but I like broth because it adds umami.
5. Vegetables – Starchy veggies, such as potatoes, pumpkin, and yucca, thicken the stew naturally while adding nutrient-dense goodness. Corn on the cob and green plantains add even more deliciousness. Feel free to personalize the veggies to your tastes and what you have.

How to Make Sancocho

Prep

• Season meat (chicken, beef) on both sides with salt and sazon, or use your favorite spice mix. Let sit at room temperature for at least 15 minutes.
• Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot.
• Add Meat – Sear the meat and chicken separately and in batches to avoid overcrowding. Leave it for about 2 minutes before turning it over. Cook for about 6 minutes or until browned.
• Add Sausage and cook for 2 more minutes.
• Seasonings – Add the sofrito, garlic, cumin, paprika, oregano, and a tad more sazon. Sauté until fragrant, about a minute. Then add onions and cook for about 5 minutes longer.

Simmer

• Simmer – Pour in water or broth. Then, return the meat, bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on the cut of beef. Cook less if using only chicken.
• Vegetables – Next, add root vegetables, starting with the one that needs the most cooking time—in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
• Continue cooking stew for 10 minutes until the veggies begin to soften.
• Season with salt and pepper to taste. Adjust the other seasonings to taste.
• Final Stretch – Continue simmering until the root vegetables are tender, 15-20 minutes. The stew should be thick and hearty. If not, smash a few root vegetables to thicken it.
• Serve generously in large bowls and top with chopped cilantro.

Recipe Tips & Tricks

1. Kick up the heat with habanero, scotch bonnet, and serrano peppers if you’re brave enough for a flame-throwing party. The added heat will surely comfort you when it gets chilly.
2. Aside from the starchy veggies, you can add cabbage, bell peppers, green beans, and beans.
3. Add a tropical twist to this stew by adding a cup or more coconut milk for a richer, creamier finish. Tomato sauce adds a tanginess that complements the overall taste.
4. Cook starchy veggies longer for a thicker stew. But cook them until just fork-tender for a firmer texture.
5. Add the root veggies, starting with the ones that take the longest and finishing with the ones that take the least time. That ensures even cooking.

Make-Ahead and Storage Instructions

Luckily, our robust stew keeps well in the fridge and is freezer-friendly. So, if you’re a stew-lover like me, I suggest doubling the recipe and freezing half so you’ve got it ready when the craving hits. All you need is to reheat it, and it’ll be on the table in no time. 😉

Store leftover sancocho in serving-size containers for easy meal prep. The individual servings are also easier to thaw and reheat. They last 5 days in the refrigerator and 4-6 months in the freezer. But don’t forget to label them with the date to keep track of their freshness.

Simply thaw your sancocho overnight in the fridge and warm it up on a stove or microwave the next day. A splash of broth or water will thin your stew if it gets too thick.

What to Serve With Sancocho

Traditionally, sancocho is paired with white rice, sliced avocado, and tostones. Pique is an easy Puerto Rican hot sauce. Chop hot peppers, garlic, black pepper, and cilantro and pickle them in lime juice and vinegar.

More Soul-Warming Stew Recipes to Try

1. Caribbean Oxtail Stew
2. French Onion Soup
3. Broccoli Cheese Soup
4. Jamaican Oxtail Stew
5. African Chicken Stew and Coconut Rice

By Imma

Watch How to Make It

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This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video