Hearty Sancocho Recipe
Sancocho Recipe. This perfect one-pot meal is a hearty, mouthwatering stew with all kinds of meat, sausage, and root vegetables. An absolutely satisfying stew enjoyed in Latin America and the Caribbean ideal for warming the soul!
I love making a gigantic batch of stew and freezing leftovers for a hearty meal whenever I’m rushed but want something delicious and healthy. And sancocho is one of my favorite go-to foods.
Content…What Is Sancocho? |
What Is Sancocho?
The Spanish verb sancochar (to cook in liquid) is a traditional way of making almost any stew. Soups and stews are staples in several Latin American countries, like the Dominican Republic, Colombia, Cuba, and Puerto Rico. Sancocho enjoys several variations, but the main ingredients are meat, broth, vegetables, and tubers. Latins often serve this hearty stew on special occasions and holidays.
Recipe Ingredients
This recipe is the Puerto Rican sancocho with my own spin for a mighty fine comfort food. 😉 Dominican sancocho is almost identical but without the sofrito.
- Meat – You can add whatever meat you prefer. However, chicken, beef, and Andouille sausage provide excellent layers of meaty flavor.
- Sofrito is a staple Puerto Rican seasoning with finely chopped and sauteed bell peppers, garlic, onion, cilantro, and tomatoes.
- Spices, including cumin, oregano, paprika, and sazon, give you a fantastic flavor explosion.
- Broth – You can use water to thin the sauce a little, but I like broth because it adds umami.
- Vegetables – Starchy veggies, such as potatoes, pumpkin, and yucca, thicken the stew naturally while adding nutrient-dense goodness. Corn on the cob and green plantains add even more deliciousness. Feel free to personalize the veggies to your tastes and what you have.
How to Make Sancocho
Prep
- Season meat (chicken, beef) on both sides with salt and sazon, or use your favorite spice mix. Let sit at room temperature for at least 15 minutes.
- Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot.
- Add Meat – Sear the meat and chicken separately and in batches to avoid overcrowding. Leave it for about 2 minutes before turning it over. Cook for about 6 minutes or until browned.
- Add Sausage and cook for 2 more minutes.
- Seasonings – Add the sofrito, garlic, cumin, paprika, oregano, and a tad more sazon. Sauté until fragrant, about a minute. Then add onions and cook for about 5 minutes longer.
Simmer
- Simmer – Pour in water or broth. Then, return the meat, bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on the cut of beef. Cook less if using only chicken.
- Vegetables – Next, add root vegetables, starting with the one that needs the most cooking time—in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
- Continue cooking stew for 10 minutes until the veggies begin to soften.
- Season with salt and pepper to taste. Adjust the other seasonings to taste.
- Final Stretch – Continue simmering until the root vegetables are tender, 15-20 minutes. The stew should be thick and hearty. If not, smash a few root vegetables to thicken it.
- Serve generously in large bowls and top with chopped cilantro.
Recipe Tips & Tricks
- Kick up the heat with habanero, scotch bonnet, and serrano peppers if you’re brave enough for a flame-throwing party. The added heat will surely comfort you when it gets chilly.
- Aside from the starchy veggies, you can add cabbage, bell peppers, green beans, and beans.
- Add a tropical twist to this stew by adding a cup or more coconut milk for a richer, creamier finish. Tomato sauce adds a tanginess that complements the overall taste.
- Cook starchy veggies longer for a thicker stew. But cook them until just fork-tender for a firmer texture.
- Add the root veggies, starting with the ones that take the longest and finishing with the ones that take the least time. That ensures even cooking.
Make-Ahead and Storage Instructions
Luckily, our robust stew keeps well in the fridge and is freezer-friendly. So, if you’re a stew-lover like me, I suggest doubling the recipe and freezing half so you’ve got it ready when the craving hits. All you need is to reheat it, and it’ll be on the table in no time. 😉
Store leftover sancocho in serving-size containers for easy meal prep. The individual servings are also easier to thaw and reheat. They last 5 days in the refrigerator and 4-6 months in the freezer. But don’t forget to label them with the date to keep track of their freshness.
Simply thaw your sancocho overnight in the fridge and warm it up on a stove or microwave the next day. A splash of broth or water will thin your stew if it gets too thick.
What to Serve With Sancocho
Traditionally, sancocho is paired with white rice, sliced avocado, and tostones. Pique is an easy Puerto Rican hot sauce. Chop hot peppers, garlic, black pepper, and cilantro and pickle them in lime juice and vinegar.
More Soul-Warming Stew Recipes to Try
- Caribbean Oxtail Stew
- French Onion Soup
- Broccoli Cheese Soup
- Jamaican Oxtail Stew
- African Chicken Stew and Coconut Rice
By Imma
Watch How to Make It
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This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video
Sancocho Recipe
Ingredients
- 1 pound (450g) chicken thighs, boneless, skinless, and cut into bite-size chunks
- 1 pound (450g) beef stew meat, cut into chunks
- pinch salt (just enough to marinate)
- ½ pound (225g) andouille sausage, cut into thick slices
- 1-2 tablespoons (15-30ml) oil
- 2 tablespoons (30g) sofrito
- 1 tablespoon (15g) minced garlic
- 1 teaspoon (2-3g) cumin
- 1 teaspoon (2g) oregano
- 1 teaspoon (2-3g) paprika
- 1 packet Sazon without achiote OR 1 tablespoon chicken bouillon
- 1 medium onion, chopped
- 6 cups (1.5l) broth (beef, chicken, water, or a combinate) adjust to desired texture
- 1 large green plantain, peeled and cut into chunks
- 1 large ear corn, cut into bite-size chunks (about 2-inch)
- 1 medium potato, peeled and chopped into 2-inch pieces
- 1 cup (140g) Caribbean pumpkin (calabaza or butternut squash)
- 1 large yuca, peeled, woody core removed, and cut into 2-inch chunks (about 2 cups)
- salt and pepper to taste
Instructions
- Season meat (chicken and beef) on both sides with salt. Let sit at room temperature for at least 15 minutes so the salt can do its job.
- Heat a Dutch oven or large heavy-bottomed pot over medium-high heat. Add oil to the pot.
- Then, add the meat and chicken (doing so in batches if needed to avoid overcrowding) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over.
- Cook for about 6 minutes or until browned. Then add the sausage and cook for a couple more minutes.
- Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add the onion and cook for about 5 minutes.
- Pour in the broth, return the meat to the pot, and bring it to a boil. Lower the heat and simmer for 15-20 minutes, depending on your cut of beef. Cook less time if only using chicken.
- Next, add the root vegetables, starting with those that need more cooking time—in this case, the green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
- Continue simmering the stew for 10 minutes until the meat and veggies begin to soften.
- Adjust salt, pepper, and other seasonings to taste.
- Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it.
- Serve in large bowls and top with chopped cilantro.
Tips & Notes:
- Cook the starchy veggies longer if you want a thicker, mushier sauce. But cook them until they are just fork-tender for a lighter texture.
- Since we’re dealing with root veggies, adding them in the order from the ones that take the longest to cook to the ones with the shortest cooking time ensures everything cooks evenly.
- You can make your own super easy homemade sofrito for an even better sancocho.
- Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.
This recipe is looking awesome.I will try it.It is not what I grew up in the Caribbean knowing as Sanchoce.The meat and vegetable and meat,and some uses fish and the main ingredients is fresh coconut milk with a bit of tumeric for the nice yellow colour and spinach or tarro/ dasheen leaves are used.
Thanks for the suggestions. As with most traditional recipes, everyone’s grandma has a different twist.
I don’t know who you are or your ethnicity, but I love the invitation to try these wonderful recipes. I typically research online for authenticity but usually end up at your site. You’ve opened me up to try new things like I never thought I could. I love all your recipes and the openness with which you present them. This and étouffée are definitely my faves.
Hi Patty!
It’s seriously awesome to hear that you’re digging the recipes and feeling brave enough to try out new dishes. It’s wonderful that you’ve found favorites like étouffée and that the site has become a reliable resource for you.
It’s super cool that you’re doing your homework on authenticity and still landing on the same site. It means a lot that you’re into the whole vibe and the way the recipes are laid out. It’s like a little culinary adventure, right?
Keep on cooking and experimenting. It’s all about having fun in the kitchen and finding those flavors that make you do a little happy dance. Can’t wait to hear about the next dish you conquer. Let’s keep sharing our kitchen wins and fails – it’s half the fun!
Happy cooking,
Wow! Fun recipe. I made this and shared it with my family and enjoyed it very much. So you keep sharing such recipes. Plenty love!
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Thank you for putting this recipe out there! Its getting cold and this reminded me of making this delicious meal. Like others, I do not add corn and do add Goya mixed Sanocho veggies (perfect compliment instead of having to purchase all the yuca, plantanos, papas, etc. separately) I too make my own recaito and I don’t hesitate to add red, orange, yellow peppers along with the ajies dulce, red peppers, cilantro, onions and garlic (which I’ll make a couple of pounds, put in ice cube trays and freeze)… Its always great to see other peoples recipes so one can add something that may add an extra kick to one’s meals. Thanks and keep on passing the great recipes!
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Everything is cool except that pork
Glad you liked it! 🙂
Good afternoon, the dish looks delicious. Can I make this dish a freezer meal to be cooked at a later date? If so, can you please post the directions. Thank you.
This makes a great freezer meal. But I would probably cook it first, then freeze it in meal-size containers. Please let me know how it goes.
Sounds good!! Will make this weekend.
Sure go ahead and let me know how it goes 🙂
I had a similar stew in Ecuador called locro. It’s amazing! Thanks for the recipe.
Thank you so much, Glenda, Much Love!
Where are the nites its referring to for the chicken thighs? Bute size pieces with bones?
Hi Jessica! You can use boneless chicken thighs or chicken breasts and cut them into bite size. 🙂
It’s ok but I don’t put corn since it makes it sweet not pumpkin I do grate green plantain with pumpkin to make bolitas
Thanks for sharing, Rosalie! You can opt to not use corn, depending on your taste preference. Since you mentioned plantain, you might want to try my Plantain fritters (Klako) or Plantain Bread/Cake. Enjoy!
Recaito
I made this yesterday and my family loved it! This recipe is a keeper.
Yaaay! So awesome to know that. Thank you for taking the time to comment.
I remember eating sanchoco at my mami’s (Abuela/Grandma’s) house in Spanish Harlem as a child. It was SO flavorful! I haven’t eaten meat in years, any suggestions on how to turn this into a meatless version?
Hi. Sorry, I haven’t tried this recipe though meatless, so I can’t say for sure.
While it won’t be the same, you can definitely double down on the starches. Yautia, yellow and green plantain, yuca, ~name, squash, pumpkin, taro. corn and carrots provide a lot of flavor. just make sure you use a good imitation beef or chicken stock. if you wan to thicken up the stew, cook your squash/pumpkin early. Also, i found that eevo is a good alternative to fatten up the stew, without plenty of fat, sancocho is not satisfying.
*evoo
Thank you for sharing, Tania! 🙂
Does anyone know the name of another green leafy spice similar to cilantro? Raque or Raca Hope …spelling is wrong but sounds similar.
Recaito
Recao in Spanish. You can buy them in Asian vegetable stands.
Culantro
OMG this soup is amazing! Made my own sazon mix since it’s not available where I live so avoided MSG. I stuck as close to the original ingredients as I could. The result is great. Takes a lot of work and time to make it, but it’s really worth the effort. Thank you for posting the recipe.
You’re welcome, Agnes. I’m glad it turned out great for you. This is such a hearty and comforting dish.
Hi Agnes
Read that you make your own sazon (no msg). Any chance that you might share this recipe? If not, it is ok but if you do I will love it. My email is lydianna@gibbsca.com
Ooo. Me too!!! I would like that recipe!!!!
(If your willing to share).
Tahutson2@aol.com.
Thank you☺️
Black bean soup. Delicious ❤️Thank you. Will have to tell and share with daughters. Thank you. Jo
Thank you so much for this recipe! It is basically the same one I grew up with! I’m making it now!
Awesome! Thanks for giving a try.
This looks like a ‘clean out the fridge’ or ‘last-of-the-harvest’ dish. It’s not far off from the Midwest “Booyah” soup. Sazon has MSG. I prefer to avoid that.
Not all Saxon. They make one that doesn’t.