Sancocho, Puerto Rican Stew

A bowl of sancocho with a wedge of avocado.

5 from 1 vote

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: 269kcal

Author: Zoé Forestier

Ingredients

1 lbs stew beef
6 pcs chicken thighs or drumsticks
2 tablespoon sazon if you do not have sazon double up on adobo
2 tablespoon adobo powder
2 tablespoon olive oil
1 whole onions diced medium
2 whole carrots peeled and sliced
2 tablespoon sofrito
32 oz broth chicken, beef, or a combination of both, or double up bouillon cube and double up on water
32 oz water double up if no broth is available
2 ears corn cobs cut into quarters
½ lbs yautias or other desired tuber
2 plantains cut into eighths
½ pound baby potatoes cut in half or quarters
1½ cups calabaza diced medium

Instructions

Seasoning and pre-prep

If using meat, consider marinating it for 30 minutes to an hour before cooking, or up to 24 hours in advance.
1 lbs stew beef, 6 pcs chicken thighs, 1 tbsp sazón, 1 tbsp Adobo Powder

Making Sancocho

On medium-high heat, warm up about a tablespoon of olive oil in a Dutch oven or stockpot. Once hot, place the seasoned stew beef in the pot and sear until brown, but not cooked all the way through. When the beef is brown, remove and set aside.
2 tbsp olive oil
Keep the heat medium-high, then sear the chicken in the same pot. If the chicken has skin on, sear the skin side down to render the fat from the skin. Wait until the skin is 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 the vegetables are translucent and begin to soften.
1 whole onions, 2 whole carrots
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.
1 tbsp sazón, 2 tbsp sofrito, 1 tbsp Adobo Powder
After a few minutes, when the vegetables are tender, begin layering in the remaining ingredients. Start with the chicken.
Then add the browned stew beef.
Then add the starchy vegetables: yautia, corn on the cob, baby potatoes, and plantains.
2 ears corn cobs, ½ lbs yautias, 2 plantains, ½ pound baby potatoes, 1½ cups calabaza
Fill the pot with 32 ounces of beef, chicken, or a combination of both broths. I used only beef and topped it with water. Cover and allow to simmer for 30 to 40 minutes, or until the meat is tender and starchy vegetables fall off the fork when pierced.
32 oz broth, 32 oz water

Notes

Expert Tips

Layered Flavors: Sear meats before simmering for a deeper flavor profile. Add ingredients in stages to let each component contribute to the overall taste.
Broth Balance: Achieve a well-balanced broth by using a combination of chicken and beef broth. Consider making your broth from scratch for an extra layer of richness.
Rendering of Aromatics: Allow garlic, onions, and cilantro to sauté and release their aromas before adding other ingredients. This step intensifies the savory essence.
Root Vegetables Timing: Add root vegetables like yautia and plantains early in the cooking process, while softer vegetables like corn and potatoes can be added later to prevent overcooking.
Slow Simmer: Let the sancocho simmer on low heat to allow the flavors to meld. This slow cooking process is crucial for a rich and well-developed taste.

Remember, sancocho is a flexible dish with regional variations, so don't be afraid to tailor it to your preferences. Enjoy the process and savor the rich flavors of this beloved Latin American stew!

Variations and Substitutions

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 that you can also make sancocho with seafood and fish.
Vegan: Historically, sancocho was a meal slaves prepared for their fellow slaves without meat, using only vegetables and tubers. Sancocho doesn't need meat to be delicious. Substitute chicken or beef broth with vegetable broth or water.
Aromatics: Add leeks, green onions, or shallots for a flavor twist. Include more garlic or herbs like thyme and rosemary.
Broth: I like to use broth to enhance the protein's flavor. But using just water works just as well. Combine chicken and vegetable broth for a lighter version. If you do a sancocho with seafood, consider using fish or seafood broth for a distinct flavor.
Bouillon: Bouillon cubes and pastes are another substitution; however, read the instructions. Bouillon is a concentrated version of broth and stock; too little water can make it salty, while too much can make it taste watery. Taste towards the end of cooking before adding more salt, as some of these cubes can be salty.

Nutrition