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Puerto Rican Sancocho

Puerto Rican Sancocho
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Puerto Rican Sancocho is a beloved, hearty stew that captures the essence of Caribbean comfort food. This one-pot meal features tender beef and chicken simmered with an array of vibrant root vegetables, creating a rich and flavorful broth that warms the soul. Perfect for family gatherings or cozy weeknight dinners, this dish is not only easy to prepare but also customizable based on your preference for vegetables and proteins. Enjoy the delightful aromas that fill your kitchen as you create this satisfying stew, which is sure to impress both kids and adults alike.

Ingredients

Scale
  • 1 lb beef stew meat
  • 1 lb bone-in chicken thighs
  • 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
  • 3 tbsp sofrito
  • 1 tbsp adobo seasoning
  • 1 packet sazón with annatto
  • 8 cups chicken or beef stock
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Season the beef and chicken with adobo seasoning.
  2. In a large stockpot over medium-high heat, brown the meat in batches until golden. Remove from pot.
  3. Add sofrito to the pot; sauté for 2–3 minutes until fragrant.
  4. Stir in sazón and return the browned meat.
  5. Pour in stock, scrape up browned bits, and bring to a simmer.
  6. Add yautía, yuca, and plantains; simmer for 15 minutes before adding potatoes, calabaza, and corn.
  7. Cover and cook for another 30–40 minutes until vegetables are tender.
  8. Taste and adjust seasoning as needed before serving with fresh cilantro, lime wedges, and avocado slices.

Nutrition

Find it online: https://juliataste.com/puerto-rican-sancocho/