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Puerto Rican Sancocho

Puerto Rican Sancocho
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Puerto Rican Sancocho is a vibrant, hearty stew that encapsulates the warmth of Caribbean cuisine. This delightful dish combines tender meats, such as beef and chicken, with an array of colorful root vegetables, creating a comforting meal that’s perfect for family gatherings or cozy dinners. The rich broth, infused with traditional spices like sofrito and adobo seasoning, enhances every bite, making it truly irresistible. Easy to prepare in one pot, Puerto Rican Sancocho can be customized with your favorite ingredients, ensuring that it suits every palate. Serve it warm with fresh garnishes like cilantro and lime for an unforgettable dining experience.

Ingredients

Scale
  • 1 lb beef stew meat
  • 1 lb bone-in chicken thighs
  • ½ lb beef shoulder (optional)
  • 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)
  • Lime wedges
  • Avocado slices

Instructions

  1. Season the beef stew meat and bone-in chicken thighs with adobo seasoning. If using beef shoulder, season that as well.
  2. Heat oil in a large stockpot over medium-high heat. Brown the seasoned meat in batches until golden. Remove from pot and set aside.
  3. Add sofrito to the pot and sauté for 2–3 minutes until fragrant.
  4. Stir in sazón and return browned meat to the pot.
  5. Pour in chicken or beef stock, scraping up any browned bits from the bottom of the pot. Bring mixture to a simmer.
  6. Add yautía, yuca, and plantains to the simmering broth. Simmer for 15 minutes before adding potatoes, calabaza, and corn.
  7. Cover pot and simmer for 30–40 minutes, stirring occasionally. Ensure vegetables are tender and chicken reaches an internal temperature of 165°F.
  8. Remove chicken from pot if desired; shred meat before returning it to the stew.
  9. Taste sancocho; adjust seasoning with adobo or salt as needed. Ladle into bowls; garnish with fresh cilantro, lime wedges, and avocado slices before serving warm.

Nutrition

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