Description
Puerto Rican Sancocho is a warm, hearty stew that brings together tender meats, vibrant root vegetables, and a rich broth for a comforting meal perfect for family gatherings or cozy dinners. This one-pot dish is not only satisfying but also versatile, allowing you to customize it with your favorite ingredients. The aromatic blend of sofrito and spices creates a deep flavor profile that warms the soul and leaves everyone craving more. Enjoy the delightful leftovers as this stew tastes even better the next day!
Ingredients
Scale
- 1 lb beef stew meat
- 1 lb bone-in chicken thighs
- 2 yautía (taro root), peeled and cut into chunks
- 1 lb yuca, peeled and cut into chunks
- 2 green plantains, peeled and cut into chunks
- 2 cups calabaza (Caribbean pumpkin), peeled and diced
- 8 cups chicken or beef stock
- 3 tbsp sofrito
- 1 tbsp adobo seasoning
Instructions
- 1. Season the beef and chicken with adobo seasoning.
- 2. In a large stockpot over medium-high heat, brown the meat in batches until golden; set aside.
- 3. Sauté sofrito for 2–3 minutes, then add sazón.
- 4. Pour in stock while scraping up browned bits; bring to a simmer.
- 5. Add yautía, yuca, and plantains; cook for 15 minutes.
- 6. Add potatoes, calabaza, and corn; cover and simmer for 30–40 minutes until all ingredients are tender.
- 7. Shred chicken if desired before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Simmering
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg