Puerto Rican Sancocho Recipe
Sancocho is a beloved traditional stew in Puerto Rican cuisine, brimming with rich flavors and hearty ingredients. It is a comforting, one-pot dish made with a variety of meats and root vegetables, creating a hearty and flavorful meal perfect for any occasion. This stew is particularly popular during colder weather or for large family gatherings, where its warmth and rich taste bring people together.
Here’s a step-by-step guide to making a delicious Puerto Rican sancocho.
Ingredients
Meat:
- 1 lb of beef stew meat (chuck or short ribs, cut into chunks)
- 1 lb of chicken thighs (bone-in for extra flavor)
- 1 lb of pork ribs (optional)
Vegetables:
- 1 large green plantain, peeled and sliced into rounds
- 2 large yautía (malanga), peeled and chopped into chunks
- 2 large ñame (yam), peeled and chopped into chunks
- 2 medium potatoes, peeled and chopped into chunks
- 1 medium cassava (yuca), peeled and chopped into chunks
- 2 ears of corn, cut into 2-inch sections
- 1 small pumpkin (calabaza), peeled and cut into large chunks
- 1 carrot, peeled and sliced
Aromatics and Seasoning:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1 bunch of fresh cilantro, chopped
- 1 bunch of culantro (recao), chopped (if available)
- 2 tablespoons sofrito (homemade or store-bought)
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 bay leaf
- Salt and pepper to taste
- 1 packet of sazón with achiote (optional, for color and flavor)
- 2 tablespoons olive oil
- 8 cups water or beef broth
Optional Toppings:
- Fresh lime wedges
- Avocado slices
- Fresh cilantro leaves for garnish
Directions
1. Prepare the Meat
Start by seasoning the beef, chicken, and pork (if using) with salt, pepper, cumin, and a teaspoon of oregano. Let the meat marinate for about 30 minutes to absorb the flavors.
2. Brown the Meat
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the beef chunks and brown them on all sides for about 5–7 minutes, ensuring they develop a rich color. Remove the beef from the pot and set it aside.
Next, brown the chicken thighs in the same pot for about 5 minutes on each side. You don’t need to fully cook the chicken, just get a good sear on the outside. Remove the chicken and set it aside with the beef.
3. Sauté the Aromatics
In the same pot, add a little more olive oil if necessary, then sauté the chopped onion, garlic, and bell pepper until they become soft and fragrant, about 3–5 minutes. Stir in the sofrito, sazón, and culantro (if using). Continue cooking for another 2 minutes to develop the flavors.
4. Return the Meat to the Pot
Add the browned beef and chicken back into the pot, stirring to coat the meat in the sofrito and aromatics. Pour in the water or beef broth, making sure the meat is submerged. Add the bay leaf, and bring the mixture to a boil.
5. Simmer the Stew
Once the pot reaches a rolling boil, lower the heat to medium-low and cover it partially. Let the meat cook for about 30–40 minutes, allowing it to become tender and infuse the broth with flavor.
6. Add the Root Vegetables
After the meat has simmered, start adding the starchy root vegetables, which take longer to cook. Add the plantains, yautía, ñame, potatoes, and cassava to the pot. Stir to ensure everything is submerged in the broth. If the liquid level is low, add a bit more water or broth. Let the stew continue to cook for another 20 minutes, uncovered.
7. Add the Pumpkin, Carrots, and Corn
Once the root vegetables begin to soften, add the pumpkin, carrots, and corn. These ingredients cook faster and will start to break down, adding body and sweetness to the broth. Cook the sancocho for another 20–30 minutes, or until all the vegetables are tender and the flavors are well-developed.
8. Taste and Adjust Seasonings
As the sancocho simmers, taste the broth and adjust the seasoning with more salt, pepper, or additional cumin and oregano if necessary. The flavor should be rich, slightly smoky from the sofrito, and well-seasoned.
9. Serve the Sancocho
Once the sancocho is done, remove the bay leaf and any large herb stems from the pot. Ladle the stew into bowls, ensuring each serving gets a good mix of meat and vegetables. The broth should be thick, slightly starchy from the root vegetables, and hearty.
10. Garnish and Enjoy
Top each bowl with a sprinkle of fresh cilantro, a squeeze of lime juice, and a few slices of avocado for extra creaminess. Serve the sancocho with a side of white rice, tostones (fried plantains), or crusty bread to soak up the flavorful broth.
Tips for Perfect Sancocho:
- Meat Variety: You can customize the type of meat depending on your preference. Some people add smoked ham hocks or sausage for extra flavor.
- Sofrito: This traditional Puerto Rican seasoning mix is key to the flavor. You can make it ahead with bell peppers, onions, garlic, cilantro, and culantro and store it in the fridge.
- Vegetables: Sancocho is highly flexible, so you can substitute or add other root vegetables like taro, sweet potatoes, or even squash.
Puerto Rican sancocho is a warm, hearty stew that showcases the richness of island flavors. With its comforting broth, tender meat, and a variety of vegetables, it’s a dish that brings family and friends together, embodying the spirit of Puerto Rican hospitality.