Sancocho Recipe

This perfect one-pot meal is a hearty, mouthwatering stew with all kinds of meat, sausage, and root vegetables. An absolutely satisfying stew enjoyed in Latin America and the Caribbean ideal for warming the soul!

Course Main

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 675kcal

Author Imma

Ingredients

1 pound (450g) chicken thighs, boneless, skinless, and cut into bite-size chunks
1 pound (450g) beef stew meat, cut into chunks
pinch salt (just enough to marinate)
½ pound (225g) andouille sausage, cut into thick slices
1-2 tablespoons (15-30ml) oil
2 tablespoons (30g) sofrito
1 tablespoon (15g) minced garlic
1 teaspoon (2-3g) cumin
1 teaspoon (2g) oregano
1 teaspoon (2-3g) paprika
1 packet Sazon without achiote OR 1 tablespoon chicken bouillon
1 medium onion, chopped
6 cups (1.5l) broth (beef, chicken, water, or a combinate) adjust to desired texture
1 large green plantain, peeled and cut into chunks
1 large ear corn, cut into bite-size chunks (about 2-inch)
1 medium potato, peeled and chopped into 2-inch pieces
1 cup (140g) Caribbean pumpkin (calabaza or butternut squash)
1 large yuca, peeled, woody core removed, and cut into 2-inch chunks (about 2 cups)
salt and pepper to taste

Instructions

Season meat (chicken and beef) on both sides with salt. Let sit at room temperature for at least 15 minutes so the salt can do its job.
Heat a Dutch oven or large heavy-bottomed pot over medium-high heat. Add oil to the pot.
Then, add the meat and chicken (doing so in batches if needed to avoid overcrowding) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over.
Cook for about 6 minutes or until browned. Then add the sausage and cook for a couple more minutes.
Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add the onion and cook for about 5 minutes.
Pour in the broth, return the meat to the pot, and bring it to a boil. Lower the heat and simmer for 15-20 minutes, depending on your cut of beef. Cook less time if only using chicken.
Next, add the root vegetables, starting with those that need more cooking time—in this case, the green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
Continue simmering the stew for 10 minutes until the meat and veggies begin to soften.
Adjust salt, pepper, and other seasonings to taste.
Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it.
Serve in large bowls and top with chopped cilantro.

Notes

Cook the starchy veggies longer if you want a thicker, mushier sauce. But cook them until they are just fork-tender for a lighter texture.
Since we're dealing with root veggies, adding them in the order from the ones that take the longest to cook to the ones with the shortest cooking time ensures everything cooks evenly.
You can make your own super easy homemade sofrito for an even better sancocho.
Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition