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overhead view of Delicious Puerto Rican Sancocho
Olga

Puerto Rican Sancocho

5 from 1 vote
Puerto Rican Sancocho is a hearty stew with tender meat, root vegetables, and a rich broth. This one-pot meal is simple to prepare and perfect for family dinners.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings: 8 people
Course: Dinner
Cuisine: Puerto Rican
Ingredients Equipment Method Notes

Ingredients
  

For the Meat
  • 1 lb beef stew meat
  • 1 lb bone-in chicken thighs
  • ½ lb pork shoulder optional
For the Vegetables
  • 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 corn on the cob cut into thirds
  • 2 cups calabaza Caribbean pumpkin, peeled and diced
  • 2 potatoes peeled and diced
For the Broth
  • 3 tbsp sofrito
  • 1 tbsp adobo seasoning
  • 1 packet sazón with annatto
  • 8 cups chicken or beef stock
Optional Garnishes
  • Fresh cilantro chopped
  • Lime wedges
  • Avocado slices

Equipment

  • 1 Large Stockpot or Dutch Oven
  • 1 Knife and Cutting Board
  • 1 Peeler

Method
 

  1. Season 1 lb beef chunks and 1 lb bone-in chicken thighs with adobo seasoning. If using pork shoulder, season ½ lb of it as well.
  2. Heat oil in a large stockpot over medium-high heat. Brown the beef and chicken in batches until golden. If using pork, brown it as well. Remove the meat and set aside.
  3. Add 3 tbsp sofrito to the pot and sauté for 2-3 minutes. Stir in 1 packet of sazón and return the browned meat to the pot.
  4. Pour in 8 cups of chicken or beef stock, scraping up browned bits from the pot. Bring to a simmer.
  5. Add yautía, yuca, and plantains. Simmer for 15 minutes, then add the potatoes, calabaza, and corn.
  6. Cover and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through (165°F internal temperature).
  7. (Optional) Remove the chicken, shred the meat, and return it to the pot.
  8. Taste and adjust seasoning with adobo or salt. Ladle into bowls, garnish with fresh cilantro, lime wedges, and avocado slices, and serve warm.

Notes

Top Tips for the Best Puerto Rican Sancocho

  1. Layer Your Vegetables: Add heartier root vegetables like yuca and plantains first to ensure even cooking.
  2. Brown the Meat: Browning the meat adds depth and richness to the broth.
  3. Homemade Sofrito is Key: If possible, make your own sofrito for authentic flavor.
  4. Use Bone-In Meats: Bone-in cuts, like oxtail or pork ribs, can add more flavor to the broth.
  5. Customize the Garnishes: Fresh lime, avocado, and cilantro add brightness and balance to the rich stew.

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