Sancocho

Name: Sancocho
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: Puerto Rican
Ingredients: 500g chicken thighs, bone-in; 500g beef stew meat; 2 ears corn, cut in pieces; 1 lb yuca, peeled and cubed; 1 lb yautia, peeled and cubed; 2 green plantains, peeled and cubed; 1 lb calabaza, cubed; 3 tbsp sofrito; 2 tbsp tomato sauce; 1 packet sazon; 10 cups water; Cilantro, salt, pepper

Sancocho (sahn-KOH-choh)

Puerto Rican Root Vegetable Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 464 kcal

A thick, hearty stew of chicken and beef with root vegetables including yuca, yautia, plantains, and corn, seasoned with sofrito and cilantro.

Nutrition & Info

Protein 32.0g

Carbs 48.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large caldero or stock pot knife ladle

Presentation Guide

Vessel: deep bowl

Garnishes: cilantro, lime

Accompaniments: white rice, avocado

Ingredients

500g chicken thighs, bone-in
500g beef stew meat
2 ears corn, cut in pieces
1 lb yuca, peeled and cubed
1 lb yautia, peeled and cubed
2 green plantains, peeled and cubed
1 lb calabaza, cubed
3 tbsp sofrito
2 tbsp tomato sauce
1 packet sazon
10 cups water
Cilantro, salt, pepper

Instructions

1
Season chicken and beef with adobo, sazon, and salt. Let rest fifteen minutes.
2
In a large caldero, heat oil and sear meat on all sides until browned. Add sofrito and tomato sauce, cook two minutes.
3
Add water and bring to a boil. Reduce heat and simmer thirty minutes until meat is nearly tender.
4
Add yuca, yautia, plantain, calabaza, and corn. Return to a boil then simmer twenty-five minutes.
5
Cook until all root vegetables are tender and the broth has thickened from the starches.
6
Adjust seasoning, add cilantro, and serve in large bowls with white rice on the side.

💡

Did You Know?

Sancocho is the dish that all Puerto Rican political candidates must eat publicly at rallies to prove they are people of the pueblo.

Chef's Notes

Equipment Tips

large caldero or stock pot
knife
ladle

Garnishing

cilantro, lime

Accompaniments

white rice, avocado

The Story Behind Sancocho

Sancocho is the great communal stew of Puerto Rico, a dish that feeds multitudes and brings communities together. Its roots lie in Taino cooking traditions of combining multiple root vegetables and meats in large pots. Spanish colonizers contributed additional seasoning techniques, and the dish evolved into the generous, nourishing pot that anchors family gatherings, holiday celebrations, and community events across the island.

🕐 Traditionally enjoyed weekend family lunch and celebrations 📜 Origins: Taino and Spanish colonial fusion

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