Puerto Rican Sancocho: A Cozy One-Pot Stew You’ll Want to Make Again and Again

Sancocho might seem like a big project, but it’s surprisingly simple to make—and perfect for a family dinner. I still think about the big pots of sancocho at my cousin’s house, and now it’s one of my go-to meals when I want something hearty and full of flavor.

With tender meat, root vegetables, and a rich broth, this one-pot dish comes together with just a little prep and some time to simmer. It’s easy to make, feeds a crowd, and always hits the spot.

You’re going to love how simple this is!

Why You’ll Love It

Here’s why this sancocho deserves a spot in your rotation:

1. It’s easier than you think. A little chopping, a little simmering, and you’re done.
2. It’s a full meal in one pot. No juggling sides—it’s got everything you need.
3. It’s great for leftovers. Make a big batch and enjoy it for days.

How It Comes Together

Here’s the gist: You start by searing your meat, then building a flavorful base with sofrito and broth. Toss in the root vegetables and let everything simmer until tender. That’s it—a rich, hearty dish with hardly any effort.

Equipment Needed

• Large Stockpot or Dutch Oven: Essential for holding all the ingredients.
• Knife and Cutting Board: For chopping vegetables and meats.
• Peeler: To peel root vegetables and plantains.

Ingredients (with Substitutions)

You don’t need anything fancy to make sancocho—just a few simple, fresh ingredients that come together beautifully:

For the Meat

• Beef Stew Meat: Traditionally, a mix of beef and pork is used, but you can also include chicken thighs or oxtail.
• Pork Shoulder: Can substitute with pork ribs or ham hocks for depth of flavor. (optional)
• Chicken Thighs: Bone-in for the best flavor.

For the Vegetables

• Yautía (Taro Root): Swap with potatoes or sweet potatoes if unavailable.
• Yuca (Cassava): Frozen yuca is the best!
• Green Plantains: Ideally green but if you have plantains that are slightly ripened, that’s ok.
• Corn on the Cob: Cut into chunks. Frozen corn on the cob works in the off-season.
• Calabaza (Caribbean Pumpkin): Substitute with butternut squash or kabocha squash.
• Potatoes: Yukon gold or russet potatoes work well.

For the Broth

• Sofrito: A blend of onions, peppers, garlic, and cilantro. Can be store-bought or homemade, follow this simple sofrito recipe.
• Adobo Seasoning: Adjust to taste, or use salt, garlic powder, and cumin as substitutes.
• Sazón with Annatto: Adds a beautiful color and flavor.
• Chicken or Beef Stock: Use bone broth for extra richness.

Optional Garnishes

• Fresh Cilantro: For a bright, herby finish.
• Lime Wedges: Adds a tangy freshness.
• Avocado Slices: Creamy and cooling.

Instructions

Start by searing the meat, then build the broth with sofrito and seasonings before adding the root vegetables and letting it all simmer until tender and ready to serve.

Prepare the meat: Season the beef chunks and bone-in chicken thighs with adobo and set aside. If using pork shoulder, season it as well.

Brown the meat: In a large stockpot or Dutch oven, heat a drizzle of oil over medium-high heat. Brown the beef and chicken in batches until golden on all sides. If using pork, brown it as well. Remove the meat and set aside.

Make the sofrito base: Add the sofrito to the pot and sauté for 2-3 minutes until fragrant. Stir in the sazón and return the browned beef (and pork, if using) to the pot.

Simmer the beef: Pour in the chicken or beef stock, scraping up any browned bits from the pot. Bring to a simmer, cover, and cook the beef for 40-50 minutes, or until it begins to soften.

Add the chicken and hearty vegetables: Once the beef is tender, add the chicken thighs, yautía, yuca, and plantains. Simmer for another 20 minutes, stirring occasionally.

Add the potatoes and softer vegetables: Add the potatoes, calabaza, and corn to the pot. Continue simmering for another 20-30 minutes, or until all the vegetables are tender and the chicken is fully cooked (165°F internal temperature).

Shred the chicken (optional): You can leave the chicken pieces whole for extra flavor or remove them, shred the meat, and return it to the pot.

Adjust seasoning: Taste the broth and adjust with salt and pepper, if needed.

Serve: Ladle the sancocho into bowls. Garnish with fresh cilantro, lime wedges, and avocado slices, if desired. Serve warm with white rice or tostones on the side.

Tips For The Best Sancocho

1. Pick the right meat. Bone-in cuts like beef short ribs or chicken thighs add the most flavor.
2. Get the best sofrito. Homemade is my fav, but store-bought works just as well.
3. Pair it with white rice, slices of avocado, or even some tostones for a full spread.

What to Serve with Sancocho

Sancocho is a meal all on its own, but a few sides can take it to the next level. Here are some ideas:

• White Rice: A classic pairing that soaks up the broth perfectly.
• Ripe Avocado: Creamy and fresh, it balances the richness of the stew.
• Tostones: Crispy fried plantains for a bit of crunch on the side.
• Aji Picante: This tangy, refreshing Colombian sauce might traditionally be served with empanadas, but trust me—it’s just as delicious drizzled over sancocho. Made with fresh cilantro, parsley, lime juice, green onion, and tomatoes, it adds the perfect kick.

FAQS

Other Recipes You’ll Love

• Colombian Chicken Stew (Sudado de Pollo): A hearty dish featuring chicken slowly cooked with tomatoes, onions, garlic, and red potatoes, creating a comforting and rich meal.
• The Best Colombian Papas Rellenas (Beef Stuffed Potatoes): Crispy mashed potato balls filled with seasoned ground beef, offering a delightful combination of textures and flavors.
• Aji Picante: The Spicy Colombian Empanada Sauce: A flavorful, refreshing sauce that adds a tangy kick to any dish, similar to a chunky pico de gallo with fresh ingredients like cilantro, parsley, lime juice, green onion, and tomatoes.

Let’s See Your Sancocho!

If you give this Puerto Rican sancocho a try, I’d love to see how it turns out! Snap a photo and share it on Instagram—be sure to tag me @cocinarepublic so I can see and share your creations. Nothing makes me happier than seeing these recipes come to life in your kitchens.

Have any tips, tricks, or favorite sides you serve with sancocho? Drop them in the comments—I’d love to hear from you!