Sancocho, Puerto Rican Stew

A bowl of sancocho with a wedge of avocado.

No ratings yet

Sancocho, Puerto Rican Stew

Sancocho is a flavorful stew that features a variety of meats, root vegetables, and herbs, creating a rich and satisfying flavor profile.

Prep Time8 30

Cook Time1

Total Time9 30

Course: Main Course, Puerto Rican Inspirations, Stews and Soups

Cuisine: Puerto Rican

Servings: People

Calories: 232kcal

Author: Zoe Morman

Ingredients

1 Lbs Stew Beef
6 pcs Chicken thighs or Chicken drumsticks
2 tablespoon Sazon Dived
2 Tbsp Adobo powder Divided
32 Oz Broth Chicken, beef, or a combination of both
2 tablespoon Sofrito
1 Onion Diced medium
2 Carrots Peeled and sliced
2 ears Corn on the Cob Cut into quarters
2 Small Yautias Or other desired tuber
2 Plantains Cut into eights
½ Pound Baby potatoes cut in half or quarters
1½ Cups Calabaza diced medium

Instructions

Seasoning and pre-prep

If using meats, consider marinating the meats at least 30 minutes to an hour before beginning the cooking process or up to 24 hours in advance.

Making Sancocho

On medium-high heat, warm up about a tablespoon of olive oil in a Dutch oven, or stock pot. Once hot, place the season stew beef in the pot and sear until brown, but not cooked all the way through. When beef is brown remove and set aside.
Keep heat on medium-high heat then in the same pot, begin to sear the chicken. If the chicken has skin on, sear the skin side down to render the fat from the skin. Wait until the skin has crisp and browned, and flip to the other side. Do not cook the chicken all the way through. Set aside.
Reduce the heat to medium and add carrots and onions. Cook until transparent and vegetables begin to soften.
Add sofrito and cook for about one to two minutes. Using the moisture from the vegetables and the sofrito deglaze the bottom of the pan. Use a wooden spoon to gently scrape the brown bits stuck to the bottom of the pot.
After a few minutes and the vegetables have become tender, begin layering the rest of the ingredients. Start with the chicken.
Then add the browned stew beef.
Then add the starchy vegetables; yautia, corn on the cob (I cut the corn on the cub into quarters), baby potatoes (cut in half or quarters), and plantains (cut into sixths).
Fill the pot with 32 ounces of beef, chicken, or a combination of both broths. I only used beef and topped the rest with water. Cover and allow to simmer for 30 to 40 minutes or until meat is tender and starchy vegetables fall off the fork when pierced.

Notes

Meats: Substitute chicken, beef, or pork with a combination of your choice. Include sausages, chorizo, or other cured meats for added flavor. Don't forget Sancocho can also be made with seafood and fish.

Vegan: In history, sancocho was a meal prepared by the slaves for their fellow slaves without the use of meats and only vegetables and tubers. Sancocho does not need to have meats for it to be delicious. Substitute chicken or beef broth with vegetable broth or water.

Aromatics: Add leeks, green onions, or shallots for a twist in flavor. Include more garlic or herbs like thyme and rosemary.

Broth: Combine chicken and vegetable broth for a lighter version. Consider using fish or seafood broth for a distinct flavor. Boullion cubes and pastes are another substitution, however, read the instructions. Boullion is a concentrated version of broth and stock, not enough water could render a salty product whereas too much water would taste water down. Some Boullion cubs have artificial colorings and flavors as well, something to keep in mind when purchasing.

Nutrition