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
kervinroy says
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!
Imma says
Iโm glad that you love this as much as I do. Thanks for taking the time to comment.
Alice Ricci says
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!
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Lucy says
Everything is cool except that pork
Imma says
Glad you liked it! ๐
Sheila Johnson says
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.
Imma says
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.
Mark Anderson says
Sounds good!! Will make this weekend.
Imma says
Sure go ahead and let me know how it goes ๐
Glen says
I had a similar stew in Ecuador called locro. It’s amazing! Thanks for the recipe.
Imma says
Thank you so much, Glenda, Much Love!
Jessica Wolfe says
Where are the nites its referring to for the chicken thighs? Bute size pieces with bones?
ImmaculateBites says
Hi Jessica! You can use boneless chicken thighs or chicken breasts and cut them into bite size. ๐
ROSALIE Figueroa says
Itโs ok but I donโt put corn since it makes it sweet not pumpkin I do grate green plantain with pumpkin to make bolitas
Immaculate Bites says
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!
Maritza Rodriguez says
Recaito
Sonja Adams says
I made this yesterday and my family loved it! This recipe is a keeper.
imma africanbites says
Yaaay! So awesome to know that. Thank you for taking the time to comment.
Nakia says
I remember eating sanchoco at my mamiโs (Abuela/Grandmaโs) house in Spanish Harlem as a child. It was SO flavorful! I havenโt eaten meat in years, any suggestions on how to turn this into a meatless version?
imma africanbites says
Hi. Sorry, I haven’t tried this recipe though meatless, so I can’t say for sure.
Tania says
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.
Tania says
*evoo
Immaculate Bites says
Thank you for sharing, Tania! ๐
joan says
Does anyone know the name of another green leafy spice similar to cilantro? Raque or Raca Hope …spelling is wrong but sounds similar.
Amanda says
Recaito
Iris says
Recao in Spanish. You can buy them in Asian vegetable stands.
Corey F says
Culantro
Agnes says
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.
imma africanbites says
You’re welcome, Agnes. I’m glad it turned out great for you. This is such a hearty and comforting dish.
Lydianna says
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
Tamara says
Ooo. Me too!!! I would like that recipe!!!!
(If your willing to share).
Tahutson2@aol.com.
Thank youโบ๏ธ
Joannmiller says
Black bean soup. Delicious โค๏ธThank you. Will have to tell and share with daughters. Thank you. Jo
Joy says
Thank you so much for this recipe! It is basically the same one I grew up with! I’m making it now!
ImmaculateBites says
Awesome! Thanks for giving a try.
Patty says
This looks like a โclean out the fridgeโ or โlast-of-the-harvestโ dish. Itโs not far off from the Midwest โBooyahโ soup. Sazon has MSG. I prefer to avoid that.
Adrienna Anderson says
Not all Saxon. They make one that doesn’t.